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The grapes were harvested according to flavour and skin ripeness. To express the purity of fruit flavours from our sitethe majority of the wine was fermented in stainless steel tanks. A 25% portion was fermented in aged oak barriques and another in skins for aromatic spice and texture. The combination gives a wine full of varietal characters that express the site here at URLAR.
Individual parcels of Pinot Noir are hand harvested and destemmed for fermentation in tank. Fermentation by indigenous yeasts from our organically farmed vineyard drive the fermentation.
