Handpicked, destemmed and cold soaked for 3-4 days prior to fermentation in open pots. Fermented with indigenous yeast and gently hand plunged twice daily. Left on skins post ferment for 1-2 weeks before being pressed directly barrel. 35% new French oak. Matured on lees for 18 months prior to blending, filtration and bottling.
454 in stock