Hand-harvested between 5th and 14th April from organically managed vines planted in 2003. These dry-farmed vines grow on Greywacke stones over silty loam soils, contributing minerality and depth. Grapes were whole-bunch pressed and fermentation began with wild yeast before cultured yeast was added. There was no malolactic fermentation. The wine aged on lees for 11 months to enhance texture and complexity.
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