20% whole bunch was used to give this wine some crunch on the palate, and some spice and lift on the nose. The remainder of the fruit was gently de- stemmed out in the vineyard and fermented as whole berries to give a nice carbonic maceration juiciness to the wine. The wild ferment was plunged twice a day in open fermenters for 12 days before gentle basket pressing. The wine was then aged in French oak foudre & puncheons for 6 months before blending and bottling with no fining.
