Hand-picked and rigorously hand-sorted, with the majority (80% in 2018) destemmed to whole berries and tipped into stainless-steel open-top vat, on top of the whole-cluster portion. After a three-day cold soak, natural fermentation kicks off. The wine generally spends two to three weeks on skins, and is tasted every day until the tannins present perfectly. The skins are shovelled into a basket press and, following their very soft fermentation, pressed hard with the pressings mixed back with the free-run juice. The wine is racked and, about a week later, run by gravity to seasoned French barriques. Malolactic fermentation in spring. The wine is racked out of barrel the following March, paying careful attention so that it’s crystal clear. Bottled unfined, unfiltered and with only 60ppm sulphur added through the process. Personally bottled by Marco.
'I’ll say this in the introduction, rather than the note, but this tastes like Pinot Noir by way of Foillard Morgon. Dark cherry, clod earth, spice, dried roses, a bit of lift. It’s ripe and earthy, blood plum, dried herbs, distinct ‘mineral’ feel, rich silty tannin, an amaro bite dusted with cocoa, bright and rich at once with a stony cherry pip finish of excellent length. Character plus. Natty, but nice. It’s a terrific expression of Pinot Noir.' - 95 points. Gary Walsh, The Wine Front
- Pinot Noir