25% of the fruit was placed in the bottom of the fermenters, the rest gently destemmed over the top. Wild yeasts were allowed to complete the fermentation, with the cap being rolled under the juice by hand once a day for 18 days, before being pressed to old neutral French oak barrels. No additions apart from sulphur, no fining or filtration.
Blood Moon Sang des Etoiles Heathcote Sangiovese 2023
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