Whole berries were retained after destemming the bunches (no crushing took place), before a cool, open top fermentation.
Fermented slowly for 12 days on skins and then basket pressed to seasoned French Hogsheads for 10 months of maturation.
Bottled without any fining or filtration.
Low winter rains and a dry season overall with fruit yields down 50% Bright dense ruby in colour. Vibrant and fresh cherry fruits on the nose showing great purity. Palate is the same, full of pure cherry fruit flavours held together with lovely fine tannins. Medium weight with a good long persistence the fruit. Essence of Sangio. A lovely food table wine.
Made via a mixture of whole berry and 25% whole bunch wild yeast ferment in small open top fermenters, soft pump overs, basket pressed and bottled unfiltered.
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