Picked and crushed on 22 March, wild yeast fermented, 10% barrel fermented with 2 months skin contact, 19 months maturation in French oak (30% new, Saint Martin), no fining or filtration.
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.
