After two trickier vintages 2018 was very satisfying. Fantastic grapes and a higher quantity than the years before. As always the grapes were destemmed with 20% of the stems added back in the must. Fermentation took eight days. The wine went into two old barrels for malolactic fermentation and was racked and blended into a bigger barrel in summer 2019 before being bottled in March 2020.
Michael and Melanie own 7 hectares and converted into organic farming since 2013. They produce around 30,000 bottles of amazing natural wines.
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