Two clones, 667 and 777 are used in a number of small scale ferments, each with a different proportion of whole cluster. Maceration time varies according to the whole cluster proportion; typically this ranges from 14 days (100% whole cluster) to up to 28 days (0-12% whole cluster). After pressing, the wine spends 11 months in barrel (30% new). The wine is assembled, then bottled without fining, filtration or cold stabilisation. The finished wine has 35% whole cluster.
RS: 0 g/l
TA: 5.6 g/l