Winemaking
At 200m altitude, the Ablington Vineyard is on a 300 south facing hillside with north to south trellising, planted on sandy loam soils with excellent drainage. 2 days cold soaking prior to inoculation whilst 5% of the stalks were sundried before being added back to ferment. Hand plunged 3 times a day for 10 days in 500L open new French oak fermenters between 25 and 300C. 12 months in new and 1yr old French barrels, racked and returned once after malolactic fermentation. Fined with egg whites then earth filtered, bottled on 28th April 2010. Only 2,082 bottles produced.