Wine Making
Hand-picked across our four blocks (3 x MV6, 1 x D2V5) over 18 days. All fruit was hand-sorted and destemmed or crushed to small open vats. Stalks were added back to select parcels for additional complexity. A mix of natural fermentation and inoculated yeasts. Cuvaison length ranged from 1 to 3 weeks on skins. Hand-plunged or pumped-over a maximum of once per day for gentle extraction and integration of tannin.
