The 2021 growing season was mild and dry throughout, allowing the fruit to ripen slowly to its full potential.
Picked at optimal ripeness before crushed into a 10 tonne open fermenter. The fruit was then cold steeped for 3 days before primary fermentation was allowed to kick off. The skins were gently turned over once every 24 hours for 7 days before it was pressed out via our basket press. The wine was then transferred to older French oak hogsheads for 10 months before bottling..
Picked at optimal ripeness before crushed into a 10 tonne open fermenter. The fruit was then cold steeped for 3 days before primary fermentation was allowed to kick off. The skins were gently turned over once every 24 hours for 7 days before it was pressed out via our basket press. The wine was then transferred to older French oak hogsheads for 10 months before bottling..
