Harvest 6th March 2018
Region Mornington Peninsula
Winemaking Method Grapes were hand-picked and de-stemmed, without crushing. The must was then transferred into an 800L amphora where it was left to start ferment wild. The cap was gently hand plunged at first to keep it wet. Gentle plunging followed until ferment was complete. The amphora was then topped up with Chardonnay to prevent oxidation. It
remained on skins for a total pf 90 days, during this time malolactic fermentation occurred.
After this time the must was extracted from the amphora and very lightly pressed, no more than 0.2 bar, and
transferred to a 500L amphora to age. After 6 months it was racked and left to settle in tank. The wine was bottled
un-fined (including bentonite) and unfiltered.