Anaylsis: Alcohol 12 % vol, Residual Sugar 2.2 gm/l, Total Acidity 5.8 gm/l, pH 3.19

The team hand-harvests the grapes at first light to preserve freshness and natural acidity. Subsequently, they whole-bunch press the fruit and guide it through traditional method fermentation.

In addition, a slow secondary fermentation unfolds in the bottle, where the wine rests on the lees for 12 months. This quiet evolution builds texture, depth and nuance over time. Importantly, zero dosage means the team adds nothing and conceals nothing. Consequently, only the purity of the fruit and the precision of the winemaking remain.