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| | | | Cabernet Sauvignon, Petit Verdot,
Malbec & Cabernet Franc
Only 735 cases made! The fruit was 100% destemmed, retaining as many whole berries as possible. All fruit was fermented with indigenous yeast in open fermenters and hand plunged once or twice a day. Time on skins generally lasted two weeks before being pressed, settled in tank for a few days and then racked to ceramic egg or old oak, where it matured for 3 months. The wine was then blended to tank where it sat on fine lees for a further 6 months. At this point a small sulphur addition was made and the wine was bottled without fining or filtration.
Dark fruit, cherry, plum along with cedar and pepper notes on the palate with a lively acidity makes for a light bright fresh red.
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| | Sangiovese, Sciacarello, Grenache & Malbec
Hand harvested, indigenous yeast, whole berries, some whole bunch, open fermentation for two weeks with light hand plunging, aged on fine lees in neutral oak for six months. Minimal sulfur, and bottled without fining or filtration.
The lively acids of Sangiovese are balanced with Corsican native Sciacarello’s earthy notes. Grenache and Malbec add the fruit on the mid palate for a deliciously mouthwatering red.
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