Winemaking
A selected harvest with low yields of 5,000 kilograms per hectare. The Harvest began in early October using a careful selection process whereby only the parcels showing higher concentration of colour are selected. The remaining clusters are rejected. After a brief period of chilled pre-fermentation, spontaneous fermentation is initiated without adding yeast. During the 22 day fermentation period, the wine is pumped over and agitated daily to control extraction, density, temperature and evolution of the yeast. After fermentation, the wine then undergoes malolactic fermentation. This begins without the addition of bacteria. A temperature of 20ºC is maintained for a period of 22 days to control the levels of lactic and malic acids. When the malic acid reaches a level of less than 0.1g/l, the wine is separated from the lees and transferred directly into oak barrels without undergoing filtration, fining or cold treatment. For twelve months the wine ages in new and almost new French Oak barrels (none of which have more than three years of use). At the end of this the wine is filtered solely by open pore plates and is then bottled. It is then aged a further twelve months in bottle.
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Biodynamically produced
Organically produced
Vegetarian
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