Description
Handpicked and sorted in the vineyard, individual parcels were gently destemmed without crushing into small open top fermenters. The fruit was ambient soaked until natural fermentation commenced, before a selected yeast strain was inoculated to carry on and finish the fermentation, usually in a hot and fast fashion. During this time the ferments were gently worked with various techniques to ensure that tannin extraction was respectful to the natural fruit weight and intensity. The more aromatic parcels were pressed off skins within five days of dryness, while the more robust Swiss clones spent up to two weeks on skins.
Parcels were then run to barrel where we refrained from using much new oak (10%), to ensure respect was
shown to the fruit. The wine then spent 12 months in barrel undergoing malolactic fermentation in Spring,
before being lightly fined and coarse filtered prior to bottling
