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Hand harvested. Fruit was 100% destemmed into open top stainless steel fermenter where it underwent wild fermentation using a pied du cuve (vineyard ferment starter). 28 days on skins before being pressed to neutral oak barrels. 7 months in barrel before being transferred to tank to blend & settle for 2 months. Bottled unfined & unfiltered with a small SO2 addition.
This wine loves oxygen & will only get better the longer it is open. Serve slightly chilled.