Hand picked fruit was de-stemmed, crushed and cold soaked for ve days then fermented at warm temperature with wild yeast, in small open-top vats. Traditional submerging of the ‘cap’ by hand-plunging was followed by a light pressing. A small amount of egg white was used as a ‘polishing’ ning prior to bottling.
Full bodied wine with round, mouth lling avours of plum, brambly fruit and dark cherry. The oak integrates nicely with the fruit, and combines well with the silky and linear tannin structure.