Notes from winemaker James Madden:
Small tight bunches of pristine Grigio were perfect for long maceration.
Three 7 year old french oak hogshead barrel heads were removed. Then
loaded with some whole bunch and some de-stemmed fruit. The heads were
put back in and the barrels were laid down for fermentation. The barrels
are rolled daily to homogenise the ferment and once primary was finished
they were gradually topped with some direct press juice. 6 months passed
and they were opened and gently pressed and returned to barrel for a
further 6 months. This wine evolves, loves to be open over a few days.
Tannins are especially cool. Bottled just before picking the same fruit