Only 1 left
100% whole bunch, handpicked late in March, placed in fermenters with a CO2 cover for 10-13 days of carbonic maceration before foot stomp. Ferment began after crushing and continued for 7-14 days and the wine saw another 1-10 days of post-ferment maceration. Very gentle cap management as with the above, and a very gentle basket press. Free run and gentle pressings were blended and settled in tank to remove gross lees before being moved to barrel for 18 months of elevage with no protection. Racked to tank to rest before bottling with minimal SO2. No fining or filtration.