100% whole bunch 100% wild yeast. Harvested by hand on the 15th March 2018 and placed carefully into the open fermenters, so as not to release too much juice. The fermenters are then covered with the cooling on, to keep the fruit cold in order to slow down the fermentation and let the fruit relax over a few days.
Cherry, spicy and earthy notes. Aniseed characters. Soft and generous medium body wine. With hints of cherry and herbal undertones of oregano.