100% Pinot Noir
Handpicked, with selection for only healthy unbroken grapes. Crop is entirely destalked. Pinot is cold soaked for 2 days prior to vat maturation for an entire 12 day period. Cap is punched twice daily, with one ‘pumping over’, whilst the temperature of fermentation is between 25 and 30°C. 10% of the unfinished wine matures in new oak for 10 months, with the remainder in concrete.