Secano

Hand harvested bunches were whole bunch pressed the following morning, with the juice being separated into different ‘cuts’.  The free-run and light pressings were transferred to a tank to settle overnight, then racked to barrel.  No sulphur or carbon dioxide was used at this stage – oxidative handling.

A few days after being put to barrel the wild fermentation began and resulted in a slow steady ferment.  Once ambient temperatures warmed up after winter, wild malo-lactic fermentation began, with the wine resting on gross lees for an extended period of 19 months.  Only French oak barrels were used with 15% new oak in the blend.  The wine was racked a couple of times before bottling unfined and unfiltered.