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The aim is to produce a complex, earthy red, akin to a pinot, using wild yeast and ageing in very old barrels, the grapes were chilled in the cool room before crushing and gentle, slow open fermentation in small half tonne vats with no acidification, no added yeast and twice daily hand submersion of the cap. Then matured for 8 months prior to racking and bottling without fining or filtration.
The wine is light to medium bodied, with fine tannins and rustic, earthy structure overlaid with savoury fruit flavours of raspberry and sour cherry. Complex, rustic, natural.