Hand-harvested and sorted, then held in a cold room for 5 days before being lightly crushed and destemmed into the fermenter where further held at cold temperature before the primary fermentation. This was also temperature controlled to ensure lower fermentation temperatures were archieved. After 11 days the fermenter was sealed and the must kept on lees for 4-5 days before racking off the juices and then using the old-fashioned basket press on a very small amount of must to bring the light colour up.
Crucially, 93% of this wine is free-run juice only, leading to an extremely delicate wine which was then aged on 34% new French Oak. The Wine was matured through malolactic fermentation and bottled after 6 months on Oak. This was done with no filtration other than a very basic physical filter and no finings or stabilisation techniques were used, to preserve the delicate nature of this wine.
