Herbal ~ Citrus ~ Light. The harvest is put into a stainless steel tank and foot-trodden then closed to start the fermentation in a semi-carbonic manner. It spends around seven days on the skins before being painstakingly pressed into two old 300L French oak barrels to continue the fermentation. The wine stays there for ten months untouched before racking by gravity. Ancestrel

Age of vines: Planted in 1989 by Amos's grandfather. The harvest is made manual into boxes of less than 15 kg, very slowly, selectively, and in several passes to pick only perfectly ripe grapes. Grapes not ripe enough are not picked. The harvest is put into stainless steel (inox) tank and foot-trodden and then closed to start the fermentation in semi-carbonic manner and with some temperature control to a max of 22¬�a�C. It spends around 10 days on the skins before being painstakingly pressed to two old 300L French oak barrels to continue the fermentation. The wine stays there for ten months un-touched before racking by gravity and bottling. Silk texture! An amazing aromatic complexity !