Hand-picked fruit was whole bunch pressed in a Willmes membrane press. Unsettled juice was fully barrel-fermented in Burgundy barriques, of which 25% was new oak, using indigenous yeasts. Fermentation took place between 15-20°C.
The lees were stirred during this time in all barrels and partial malolactic fermentation occurred. The wine was aged in barrel on the lees for 9 months before bottling.
Tasting notes: aromas of rose and rose-hip, with a touch of spice and roasted fennel. Freshly baked old fashioned apple pie notes, with a creamy and mealy character, and wonderful balance on the palate.