Hand harvested in the cool morning from the Balmoral vineyard (900m) on the 29th February. 50% of the fruit underwent carbonic maceration in sealed vessels for 12 days, before being de-stemmed and pressed. The remaining 50% was de-stemmed and underwent a cold soak prior to its spontaneous fermentation once warmed up. Hand plunged once per day for 12 days. Pressed to stainless steel and older oak. No fining or filtration. Minimal sulfur dioxide was the only addition. Bottled in August 2024.
