About a third of the fruit was whole bunch pressed to barrel for fermentation (some in relatively new oak) the rest pressed to tank. Fermentation was slow and cool, taking around 26 days. Post-fermentation all wine moved to neutral old French oak barrels for 6 months maturation. Wild yeast fermented, unfined and unfiltered. No adds apart from minimal sulphur. Like most of the wines on the site, this is vegan friendly. – Blood Moon Wines
