After a hand harvest, grapes were whole bunch pressed without the use of sulphur. The juice was left to settle for a day before it was racked to barrels and left to naturally ferment until dry. The wine was stirred once a month and kept in 300, 400 and 500L barrels for almost a year before bottling. The RS is natural sugar which did not ferment dry.
Tim Atkin MW: 91 pts
Accredited Integrated Production of Wine (IPW) estate.