Vinification:

The grapes are picked as early as possible and rushed to the cellar where it is not crushed only destemmed, hand sorted and transferred to tank.

Fermentation occurs naturally without the addition of any yeasts after a cold soak of about 3 to 5 days.

As soon as fermentation starts the grapes are given soft pigeage twice daily during the first week and then once every few days just to keep the cap wet. When the desired extraction is achieved the wine gets drained and pressed in a tiny hand operated basket press and transferred into 225l french oak barrels of which 50% is new for 22 months before bottling unfined and without heavy filtration.

Alc: 15%
RS: 2.5 g/l
pH: 3.72
TA: 5.4 g/l
VA: 0.70 g/l
Free SO2: 14 mg/l

Winemaker`s Notes:

All given around a week cold soak before Fermentation starts naturally. Foot pigeage once daily for the first few days then normal punch downs twice daily when fermentation is at its peak.
Ferment normally lasts 2 weeks but its left another 2 weeks before pressing using a small basket press. The wine pressed straight to barrel spends 2 years in the same barrels before being blended and left in tank for another 6 months to stabilise naturally. Bottled without any fining or heavy filtration