Opulent barrel notes mingle with bready and biscuit aromas, alongside white flowers and citrus. Bright acidity highlights a richly textured broad palate which is a result of the marriage of skin maceration, barrel ageing and zero stabilisation or filtration.
Winemaking Manually harvested in 15kg baskets, some lots whole bunch pressed in pneumatic press, some other lots crushed and destemmed, macerated then pressed in basket press. 100% fermented with indigenous yeasts. Aged for a minimum of 12 months sur latte. Disgorged with zero dosage. No filtration nor fining. No sulphur added
Notes Biodynamic, Natural, Organic,
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