The fruit was handpicked on 10th 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 pressed very, very hard to open the stems up to release the polyphenolic compounds to bring texture to the wine. The juice was transferred to a combination of kvevri, old soviet barrel and stainless steel tank where it fermented naturally for 10 days, The kvevri & barrel were never topped to encourage the growth of flor for intentional oxidation. The wine remained on full solids for 9 months before the three vessels were blended and bottled without filtering, fining or the addition of sulphites.
Super pale in colour with bright lemon and lime cordial intensity on the nose. Clean on the palate, juicy just ripe citrus, nice soft grassy, floral lick and then delicate saline finish. Very good. Tim Stock, Importer