2017 is a great vintage that produced wines with great intensity and balance. Dry conditions produced small yields of healthy fruit
Picked and vinified separately. Using stalks during the fermentation to add to the complexity of the structure. Completely naturally fermented. Then pressed after a 12- 16 days on the skins and taken to a mixture of tank and barrel for malo lactic fermentation.
14 months in older oak barrels and rest of the time in concrete tank
8 – 10 years