Handpicked. Ripened on decomposed granite and schist soils. Grapes were cooled overnight. Destemmed and crushed the next morning. Left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.
Stone fruit and pear skin flavours.
Alcohol : 13.50 % vol
TA : 5.8 g/l
Sugar : 2.1 g/l
pH : 3.59