COLOUR: Pale orange, copper, bright hue.
AROMA: Red cherry, musk, white pepper, thyme
The fruit was hand-picked, bunch sorted and delivered to the winery on March 25, baume was 13 and acidity was 8.0 g/L. Gentle crushed, super-chilled and straight to press, 45 minutes on skins, then pressed off and transferred to a stainless-steel fermenter as must, kept cool, wild yeast, young wine left on lees for 24 days until dry and then settled, cross-flowed and sterile filtered. Bottled on 2nd June, 2021,
618 six packs made.