Fruit was crushed and chilled to a stainless steel open fermenter for a four day cold soak then underwent fermentation with indigenous yeasts. Fermented to dry on skins, then basket pressed three days after alcoholic fermentation had finished when the structure of the wine felt balanced and complete. Once pressed, the wine was racked off gross lees to old French oak puncheons for malolactic conversion and maturation. Wine remained in barrel for eight months.
Latest Events
A Night In…The Languedoc – SOLD OUT
Name:
A Night In…The Languedoc – SOLD OUT
Location:
The A Bar
Date:
23/07/2026
