Harvested by hand 16-18/03/2021. 20% whole bunch, rest destemmed to small open vats. Wild ferment after 3-4 days then daily pigeage till almost dry. On skins 14 days then pressed to small mainly old French oak. Undisturbed till July 2022, then racked to barrel. Assembled 14/10/2022, then bottled with 70ppm SO2 as only add.