FERMENTATION
Grapes were hand harvested with an average of 26% whole bunches retained. Fermentation took place by native yeast with no addition of SO2. A combination of gentle pumpovers and punchdowns were performed until the fermentation was complete and the must was basket pressed. Malolactic conversion was by native bacteria.
ÉLEVAGE
Aged 8 months in neutral French oak barrels prior to bottling unfined & unfiltered. Minimal effective SO2 added prior to bottling.
