Region: East Sussex, ENG
Variety: Bacchus, Madeleine Angevine, Ortega & Müller Thurgau
All handpicked & wild fermented without adjustment nor correction; The Ortega: crushed, destemmed and foot trodden. 10 days maceration before being pressed and finishing fermentation in stainless steel tank, transferred to old oak barrels for one month, before concrete vat for 6 months. The Madeline Angevine: small amount (6%) wholebunch macerated for 3 days then pressed into stainless, remainder co-fermented with Bacchus in stainless steel. The Bacchus: small amount (6%) fermented in stainless, remainder co-fermented with Madeline Angevine in old oak puncheons. The Müller Thurgau: wholebunch pressed direct to stainless steel tank. The four components were blended into stainless tanks before bottling in small batches by gravity. Unfined & unfiltered.