30% whole bunch 70% destemmed. Wild ferment in 4 small open top fermenters. Gently hand plunged daily with ferment temperatures peaking at 30 degrees. Pressed on 16/04 after 17 days on skins, into 4 old puncheons. Wild MLF in barrel with an so2 addition in June after its completion. Racked late September. Racked again late December prior to bottling January 2023. Not Fined or Filtered.
Harvest: 29/03/2022
Beaume: 12.8
pH: 3.5