The grapes are hand harvested de-stemmed and crushed. They’re left to macerate for eight hours before pressing into tank. The juice is inoculated by a pied de cuve started from the vineyard and fermentation is with natural yeasts. When the peak of the fermentation has passed the wine is transferred to used oak barrels where it ferments to dry. The wine is racked after fermentation into 400 and 500 litre French oak barrels where is rests for seven months before bottling with a small SO2 addition. This is a wonderful wine and one of the best expression of Colombard we have tasted. Far from the "Ordinairy" reputation often associated with the grape.
