Aging
each clone sat on lees (yeast solids) for ten months remaining separate before being blended and bottled; blended with minimal fining and filtration, bottled in February 2023
Fermentation & Maceration
Whole bunch pressed cold, wild yeast barrel fermented, each clone was fermented separately in French barriques (228L) and hogsheads (300L) (35% new, balance 2 yrs old)
Malolactic Fermentation
partial