Hand-picked on 5th March, all destemmed to open fermenter and fermented with indigenous yeast. Pressed to French oak barrels (10% new) for 18 months maturation. Unfined.
Hand-picked on the 11th of April, 95% destemmed, wild yeast fermented, pressed and matured for 18 months in French oak hogsheads (20% new, Saint Martin).
Hand-picked on 6 April, all destemmed to open fermenter, hand-plunged with 10 days on skins, matured for 14 months in French oak, no fining or filtration.
Hand-picked on the 11th of April, 95% destemmed, wild yeast fermented, pressed and matured for 18 months in French oak hogsheads (20% new, Saint Martin).
Hand-picked on 5th March, all destemmed to open fermenter and fermented with indigenous yeast. Pressed to French oak barrels (10% new) for 18 months maturation. Unfined.
