Description
Hand harvested and sustainably grown; Whole cluster pressed to tank. Settled 48 hours prior to racking to barrel and concrete amphora. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. Aged for 8 months in concrete amphora, then racked to neutral French oak barrels (228L) for an additional 11 months. Total of 35 ppm so2 added prior to bottling.