Crafted With Passion
The grapes were handpicked and transported to the cellar in small lug boxes. On arrival at the winery, the bunches underwent sorting, followed by destemming, then further hand sorting to remove any remaining stems and unripe or imperfect fruit.
Following a light crush, and without pumping, the grapes were lowered into stainless steel tanks. Fermentation was slow and gentle. The skins were basket pressed and the wine matured between 18 and 24 months in new and second-fill French oak barrels.
The valve of the satellite tank is opened and the grapes fall into a stainless steel fermenting tank