Wine

WINEMAKING Carefully hand harvested grapes were batch fermented.  Mostly destemmed with two batches with a small portion of whole cluster component. Fermented on skins for around three weeks. The resulting wine was gently pressed to French oak barrels for maturation. AGEING In French barrels, including 20% new barrels, medium-plus toast, from the Alliers and the Vosges forests. AGEING DURATION 9 months