This special wine is about true expression of fruit, vineyard and soil, and was made with minimalistic techniques to truly allow the distinguished fruit to shine. Fermented with 50% whole bunches, with the balance being destemmed, not crushed, leaving the berries whole. The juice was hand plunged twice daily for 2 weeks before being pressed to lightly toasted French oak puncheons, then aged on lees for 12 months. No fining or filtration was used on the wine.
