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Vinification: Hand harvested. 100% destemmed into stainless steel fermenter where the fruit underwent wild fermentation using a pied du cuve (vineyard ferment starter). Left for 168 days (6 lunar months) on skins & then pressed into an old cigar barrel where the wine spent a further 12 months. The barrel was never lees stirred, only topped every once & a while to encourage more oxidative characters. Bottled unfined & unfiltered with no SO2 or additions of any kind.
Service Note: This wine loves oxygen & will get better the longer it’s open/in the glass. Serve slightly chilled.