Description
Long pruning, using a spring debudding and a summer thinning to further control yields and ensure quality and ripeness at harvest. The young vines are harvested by hand and the rest mechanically. Patrick is always the last to harvest in the area in his quest to achieve a rich, ripe style.
The ripe grapes are gently pressed and the free run juice is allowed to settle for a period of around days. Around 15% of the wine spends 5 hours in contact with the skins. The fermentation starts naturally with indigenous yeasts and is temperature controlled to preserve the aromatics. The wine is then cold stabilised in the winter before bottling.
