A new style for us. Made in the traditional Col Fondo method. Picked at 12% potential alcohol and then whole bunch pressed and fermented in neutral barrels on full lees and without sulphur for 12 months with a healthy amount of battonage and a little malolactic fermentation. The wine was then racked and a small portion of 2021 Sauvignon juice from the same vineyard was added for carbonation and bottled in April 2021.

Salty. Lemon/lime. Fresh Yogurt. Gripping acidity. Aged pallet. Fresh carbonation. Vintage vibes.