Hand de-stemmed into flowerpot fermenters with thrice daily punchdowns and argon added near the end of ferment.
Once primary had finished non breathable covers were placed over the top and the wine was kept under argon for a further 2 weeks with daily wetting of the cap. After 4 weeks on skins it was pressed off slowly and gently through traditional hand cranked basket press (ensuring not too much extraction) and left to age in seasoned french oak for 7 months. Skinsy Sauv but with elegance. Passionfruit, and aniseed on the nose. Finessed tannin with hints of black cardamom and juniper on the palate. textured gentle grip with guava give.