“Blackcurrant, bright and plush, stringy bark savouriness, velvety tannins. blueberry acidity.
100% carbonic maceration. Bunches in tank with a little pied de cuve. 5 litres in a 2000 litre tank. Within 2 days blowing CO2 out of the tasting valve. Warm ferment so we bled off the juice daily to preserve a dry carbonic ferment. Prevent a secondary whole bunch juice encapsulated ferment. This was aged separately
but ultimately blended in. Pressed to old french puncheons. Wine blended and bottled early spring.“
– Notes from Scintilla Wines
