Destemmed and pressed directly to tank for ferment. Wild ferment completed very quickly, but the wine remained on gross lees for a further 3.5 months. Racked in mid July with an addition of sulfur.
Passed through a course filtration in early August to remove some cloudiness before bottling on August 25th.
Harvest Date: 25/3/2021
Beaume: 11.7
pH: 3.49