QUAFF RATING4 – Hard day at work
FARMINGVegetarian Vegan Organic Biodynamic
VINEYARDOrganic farmed and 2yrs into conversion to biodynamic methods, the grapes for this wine were manually harvested.
WINEMAKINGThe grapes were collected in boxes and carried to the cellar where they were de-stemmed and gently crushed. They were then transferred to clay amphorae where indigenous yeasts lead the fermentation process. Grapes were plunged into the juice gently and quickly in order to prevent the over extraction tannins. The maceration process lasted around twelve days, after which the skins were separated from the wine and softly pressed. The wine remained in the amphorae through malolactic fermentation and was then aged in amphora for 12 months before being bottled.