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Hand-picked on the 17th of March, destemmed and pressed, fermented in tank and French oak puncheons (28% new), matured for nine months on lees. Filtered and bottled.
Hand-picked on the 30th of March, destemmed and pressed to French oak puncheons (30% new), 80% malolactic fermentation, matured for 11 months on yeast lees, filtered and bottled.
Picked on the 18th of March, 10% fermented on skins, the remainder pressed and wild fermented in French oak puncheons. Matured for eight months in barrel, filtered and bottled.