Wine Making
Hand-picked and meticulously sorted, the fruit was guided through a considered process of whole-bunch pressing or direct-to-press crushing. The gently cloudy juice was transferred to tank, concrete tulip, or oak for fermentation, led by a succession of both wild and carefully selected inoculated yeasts. A portion was encouraged to complete full malolactic fermentation, adding further depth and complexity. Each component and variety matured individually on its lees for around 12 months with minimal stirring, before being seamlessly woven together in the final blend.