Description
"Cold soaked on skins for 5 days. Pressed off after 8 days before completing two thirds of its fermentation in stainless steel then transferred to neutral oak for 6-months.
Strawberry + cream + liquorice" -Winemaker notes
"Cold soaked on skins for 5 days. Pressed off after 8 days before completing two thirds of its fermentation in stainless steel then transferred to neutral oak for 6-months.
Strawberry + cream + liquorice" -Winemaker notes
