
Vineyard
Vinification
Hand-picked and slowly pressed over several hours. The juice was chilled and oxidised in a tank for 24 hours, then racked into four 400L barrels for fermentation by indigenous yeasts without SO2, enzymes, or 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.