The fruit was handpicked on 11th October at 17brix. The whole clusters were placed into the basket press where they were foot stomped to break them up a little before being slowly pressed to pick up a light blush. The juice was transferred to stainless steel tank where it fermented naturally for 10 days. The wine received a small addition of 20ppm of sulphites in Spring and remained on full solids for 9 months before it was bottled without filtering or fining.
Pale orange, nice nose of wild orange fruits and beeswax. Super tart taught style with faint fruit notes of white cherry and white lemon. Tim Stock, Importer