This wine is made from two separated batches. 40% of the whole blend was whole cluster fermented in concrete and topped with Pinot Gris juice and then pressed after two weeks to stainless steel. The remaining 60% was crushed, destemmed and soaked for six days on skins and then fermented in large format oak. The two components were then blended in a concrete tank after three months and aged for a further four months, then racked to stainless steel and bottled by gravity with a small sulphur addition.

It pours lucid amber, with a nose of rosewater, orange and bergamot enveloped by a gentle tea-like tannic structure. Cassia bark and grippy pomegranate intertwine on a persistent finish. 

Grape: Pinot Gris

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