The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. Around a quarter of the juice was fermented in old oak barrels and left on its lees for 4 months. The remainder of the juice was cool fermented in stainless steel. The yeast lees were used as a natural fining agent for the both the barrel and tank portions, with weekly stirring adding texture and also softening out any phenolics present. Un-fined and just lightly treated with bentonite this wine is the epitome of minimal intervention.
Harvest date: 18th April 2012