Hand harvested 23rd February, 10th and 23rd March, 2016. Each parcel fermented seperately. 20% whole bunches added to small open fermenters. Remaining fruit destemmed (not crushed) and machine- sorted to remove shrivelled berries. Cold soaked for 5-6 days prior to the beginning of extended natural fermentation (no yeast added). Gently plunged by hand with the aim of minimising over-extraction. Basket pressed to aged French oak (500L puncheons). Maturation on fine lees with minimal sulphur additions before racking in October 2016 and July 2017. Bottled September 2017. Screw cap. 15% abv.
