Harvested 28 February. 25% of the fruit was placed in the bottom of the fermenters, the rest gently destemmed over the top. Wild yeasts were allowed to complete the fermentation, with the cap being rolled under the juice by hand once a day for 17 days, before being pressed to older neutral French oak barrels. No additions apart from sulphur, no fining or filtration. Vegan friendly.

12.3%

-Blood Moon