Vinification

Hand picked, and slowly pressed over several hours. The juice was chilled and oxidised in tank for 24 hours and then racked to four 400L barrels for a fermentation by indigenous yeasts without SO2, enzymes nor nutrients. Aged on full lies, without stirring or racking, for ten months, five of which were spent sulphur-free, giving the wine a saline edge to balance the big bones of the vintage. Unfined, lightly filtered, and bottled under DIAM 10.