Combination of whole bunches and gentle crushing by foot before pressing. No SO2 added. Fermented in 100% neutral French oak barrels and puncheon by native yeast. Malolactic conversion by native bacteria.
Aged 8 months on lees prior to bottling unfined & unfiltered. Minimal effective SO2 added prior to bottling.
Lively with fresh acidity and subtle effervescence. Medium-bodied with a core of honeyed melon and stone fruit.