Transferred to Stainless steel fermenters, Wild ferment took time to get going (natural cold soak if you will) but complete by the end of April. Pressed on 02/05 after 23 days on skins. Pressed directly into old oak, a mix of puncheons and barriques. Addition of so2 post MLF in barrel. Racked off gross lees late December before bottling in January.
Harvest: 9/4/2021
Beaume: 14.2
pH: 3.53