Description
Indigenous vineyard yeasts are utilised in a natural vineyard starter (pied de cuve) just as harvest starts. The winemaking was done with 100% carbonic maceration (whole clusters fermented uncrushed in a closed vessel covered in CO2.
//The final wine is light and delicate on the palate and is great lightly chilled. Fresh strawberries, raspberries and redcurrants on the nose and the palate with some whole bunch character from the carbonic maceration.
No additions were done at any stage, including sulphur. The wine is unfiltered and unfined.
Certifications
Low/no sulfur
Natural wine
Alcohol
12.0%
Analytical data
0.0 g/l residual sugar
Vinification
Whole cluster fermentation: 100%
Was malolactic fermentation used: yes
Was high-solid fermentation used: no
Maturation
The wine is aged in large, handmade clay amphora. No additions were done at any stage, including sulphur. The wine is unfiltered and unfined.
Bottling
Closure: Agglomerated cork