“The grapes were hand picked and whole bunch pressed. Then the juice was racked off to barrels for fermentation. A warm fast ferment was encouraged. The base wines underwent full malolactic fermentation and were aged on gross lees in old French oak for 11 months. The wine was then put on tirage where yeast and sugar is added to the wine before the wine is bottled. The secondary yeast fermentation was conducted in the bottle and the wine was aged on the yeast lees in the bottle for twenty months. The bottles were hand riddled over a five week period before being disgorged on the 8th & 9th November 2018.” – Producer’s note
