De-stemmed Savagnin open-top fermented for 5 days. Pressed with plenty of sugar and barrel fermented. Barrel remained untopped to develop a flor. 12 months in barrel and a further 16 months in bottle. Lemongrass and preserved lemons on the nose. Juicy and salty with grippy gingerbready savoury tannins.
All wines are produced from vines grown and managed with organic and/or biodynamic principles without being certified. All the grapes are carefully hand-picked then processed with a shovel and a fork. All the wines gently transferred by siphon using gravity and are not fined or filtered. No additions whatsoever; apart from love, work and luck. All wines are bottled at the winery under vacuum, under TCA checked natural cork.
