The 2017 vintage was prolonged, yields were normal for this block and the sugar/acid ratio almost perfect. After whole-cluster pressing, the wine was drawn into French Oak barrels for fermentation and ageing. We stirred the lees every two or three weeks (a practice called “Batonage”) and let the wine pretty much “make itself” for the rest of the way. about two-thirds of the barrels underwent a spontaneous malolactic fermentation. We chilled the wine and filtered it in August and bottled it (unfined) in September.
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