Description
"Grapes were left to cold soak with hand-picked 30% whole bunch for 3 days prior to fermentation with native yeast.
Some time of skins post fermentation to build savoury interest and depth before being pressed.
Racked to barrel with fine solids for MLF.
Minimal filtration and sulfur additions prior to bottling in June 2023. No fining = Vegan Friendly." - Winemaker notes
