Aurum 2021

A ton of grapes are handpicked at base wine ripeness and individual bunches hung indoors, to be dried for around 100 days. This retains and concentrates natural acidity in line with grape sugars. Once raisoned, the berries contain only a third of the original liquid volume. The bunches are then hand destemmed, with some stems included in the crush, assisting juice flow during pressing. The juice is slowly liberated from the raisons, during a 24-hour pressing cycle, following a few days’skin fermentation. Fermentation is relatively cool and takes up to a month. a mere 70 litres are recovered, which is matured in neutral oak for 18 months and bottled with only a light filtration.