Description
The grapes were hand-harvested, lightly pressed using a 120 Liter basket press. The pressed juice sat for 24 hours to settle before racking into oak. Most of the wine was fermented in a 100% neutral 400-liter barrel (76%). 12% fermented naturally on the skins and removed at 7◦ brix. The remaining component in demijohn.
Once the wine was fermented dry, Sur lie aging with monthly Bâtonnage being mindful to keep the wine fresh. (the French term for stirring settled lees back into wine). The wine remained on the lees for twelve months until it was bottled
Alcohol
13.0%
Analytical data
dry
Vineyard
Old Vine head trained.
Soil Type
Old granite topsoil and crumbly clay sub-soil.
Vinification
The grapes were hand harvested, lightly pressed using a 120 Liter basket press. The pressed juice sat for 24 hours to settle before racking into oak. Most of the wine was fermented in a 100% neutral 400-liter barrel (76%). 12% fermented naturally on the skins and removed at 7◦ brix. The remaining component in demijohn.
Maturation
Once the wine was fermented dry, Sur lie aging with monthly Bâtonnage being mindful to keep the wine fresh. (the French term for stirring settled lees back into wine). The wine remained on the lees for twelve months until it was bottled.