Picked at 13.5Be on the 26th of April, the grapes were destemmed directly into upright puncheons with removed heads. Innoculated after 24 hours, the grapes were plunged once per day until fermentation commenced. Following this, the cap was plunged by hand once daily, then once weekly until the end of fermentation. After approx 60 days on skins, the wine was pressed into the reconstructed puncheon to complete MLF. No further additions were made until SO2 was added in January 2018. The wine was racked to tank, racked again and bottled in June 2018 before spending a further year in bottle before release.
Savoury wine, chinotto and sarsaparilla on the nose with medium palate.