WINE MAKING INFORMATION
All the fruit is harvested by hand and picked in to large surface area, low volume (13kg) crates. The day’s harvest is cooled overnight in these crates to 8ºC in the winery’s grape refrigeration room. The grape bunches are sorted on a conveyor, destemmed, berry-sorted by hand and crushed directly in to a tank. All transfers of grape must and juice are completed through the use of gravity and pumps are totally avoided. After settling the juice is transferred to Burgundy oak barriques (225L barrels) and left to complete fermentation. The primary and malolactic fermentation is 100% natural, i.e. no cultured yeast or inoculant is added. The wine has a tight, mineral palate showing only natural acids (absolutely no acid is added). Bâtonnage (lees stirring) is applied for texture and tertiary flavours.