Wine Maker Notes:
100% hand harvested, full cluster, sustainable Chardonnay was pressed into our concrete tank on Sept 6 then racked off and pressed off lees into a concrete egg tank 10 days later. Spontaneous wild ferment followed without the use of any commercial yeast. We then waited for the wines to reach the correct brix and then directly to bottle under crown cap on September 22. The sparkling cages were moved into the barrel room and were kept warm and away from cool temps to complete ferment. In January of this year it was then riddled, without any dosage (sugar addition) no riddling agents, additives, bentonite additions, or cold stabilization techniques.
Residual Sugar - 0.0g/L - PH/3.07 - Total Acid - 8.5 - Volatile Acid - 0.4 - Total Sulphites - 21ppm
Production - 135 cases
Tasting Notes: Textural, Crisp, Bright, Citrus, Electric
(due to the lack of chemical manipulations our wine may appear cloudy or contain sediment this is not a fault. Please store in a cool place)