WINEMAKING / MATURATION Grapes were picked by hand from a 14-year old single vineyard, planted on alluvial soils, at 320m above sea level. Bunches were sorted by hand and whole bunch pressed in a pneumatic press on a gentle Champagne cycle. The juice was settled overnight and then racked to old 300 L French oak barrels, concrete eggs and a new 2500 L Austrian oak Foudre. Spontaneous fermentation completed within 2-3 months. Partial malolactic conversion was done on some of the batches. The wine was matured for 11 months in oak. It was gently fined and filtered before bottling
