The grapes were handpicked, sorted and cold-soaked in small lots for 5-6 days, during which time a small “saignée” was made to produce Rosé wine and concentrate the skin to juice ratio in the must. Fermentation started naturally with indigenous yeasts and the caps were gently submerged twice daily during fermentation. At the end of fermentation, the free run wine was drained and settled in tank before barreling down by gravity. The skins were gently pressed in a traditional basket press. The wines were racked from barrel to blend in early August 2021, and the wine was settled & stored in stainless steel tanks prior to bottling. The wine is un-fined and unfiltered to capture its purity. Bronze at IWSC 2022, Bronze at Decanter 2022