Whole bunches of gapes were foot stomped prior to ferment and then the macerated bunched were placed in a 2000l oak fermentor and gently foot plunged once a day for three weeks. The wine was pressed and aged in 800l play huevo.
The ‘Cemetery Block’ is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. I make natural wine! For me natural wine must be made from organic/ biodynamic grapes (naturally fermented). The winemaker must not fine, filter or add anything including sulphur! All of the Lucy M. Wines are made from organically farmed grapes, currently not certified, however in the next couple of years we are moving to certification at much cost to ensure another level of assurance. The wines have no added or natural sulphites. No chemicals are used in the winery, not even to clean (only water is used and occasionally alcohol which we distil at the winery), no sulphur is used in any part of the winery, not in the winemaking process or the storage of empty barrels. We would like to make wines for health, to the betterment of humans and the environment. – Lucy M