"Sourced from the cooler northeastern slope of the Denton View Hill. Increased whole bunch levels (60%) were included, aiming for lifted fruit and gentle structure. Wild-yeast fermentation was in open pots with gentle plunging, then the juice was held on skins for 10 days before pressing to old French oak and stainless steel tank for five months.
Bottled early in spring without fining or filtration, for a delicate perfume, bright, fresh fruit and lip-smacking acidity." - Denton View
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