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Orange blossom, honeysuckle, Apricot and Dandelion.
Grapes were destemmed into a variable stainless steel tank with fermentation taking place slowly via indigenous yeasts.
After two weeks in contact with skins, the wine was pressed then aged in tank and old Burgundy barrels for six months before being bottled using a gravity filler.
ABV: 10.5% vintage: 2023
Orange blossom, honeysuckle, Apricot and Dandelion.
Grapes were destemmed into a variable stainless steel tank with fermentation taking place slowly via indigenous yeasts.
After two weeks in contact with skins, the wine was pressed then aged in tank and old Burgundy barrels for six months before being bottled using a gravity filler.
ABV: 10.5% vintage: 2023