After long gentle pressing, the juice was settled for 24hrs before being racked and NTU adjusted. The juice was inoculated with yeast from Aunstfield vineyard. After two days of fermentation the wine was cooled and transferred to a combination of concrete and old French oak where it was left to ferment at warmer temperatures to help build texture and complexity. The wine was matured on fine lees for 16 months. This aging time allowed the wine to integrate and build concentration and depth of flavours before undergoing blending and bottling.
AUNTSFIELD | Blanc | 2023
$31.50Price per month
