Made only 200 bottles
Made Naturally from Verdelho
Wild Yeast, Wild Malo-Lactic Bacteria, Hand de-stemming, Maceration Carbonic, Hand crushing, Ferment on skin, Hand plunging, Extended maceration, Drained the wine, Soft Pressing by Hand, Stored in SS tank, Racked twice, Nothing to removed or added, but SO2, No fining, Hand Bottling and Hand labelling.
Basically, all done by HAND 😅
Result? It’s pretty amazing wine!!