The fruit is whole-bunch-pressed and lightly settles. Wild yeast is used for fermentation and at around 10 brix, the wine is transferred to older French barriques to finish fermentation and to mature on yeast lees for around 6 months.
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The fruit is whole-bunch-pressed and lightly settles. Wild yeast is used for fermentation and at around 10 brix, the wine is transferred to older French barriques to finish fermentation and to mature on yeast lees for around 6 months.