Picked early in the morning the
grapes are whole bunch pressed as soon as
they arrive at the winery and the juice
drained off immediately. The juice is then
fermented by wild yeasts at 15ºC so that the
wine maintains primary fruit aromas and
flavours. Throughout the process minimal
handling and attention to detail, ensure that
the delicate aromatics are not compromised.
Fermented to dryness, this wine was
matured sur lie for 6 months before being
bottled in May 2019.