Hand picked and cooled overnight. Grapes were then added as complete whole bunches into closed vessels for semi-carbonic fermentation. A small portion (15%) was pressed directly to create a rosé and was blended back post malolactic fermentation. Fermentation took place over 10 days. After draining, the remaining grapes were pressed to old wooden barrels. A spontaneous malolactic fermentation then took place, and in early Autumn wines were sulphured for the first time. Wines were bottled in March 2023 after having spent 10 months in barrel with no racking, and 2 months in steel tank.
