Hand harvesting permitted low-pressure whole bunch pressing to stainless steel tanks
for cold settling. The juice was racked off gross lees before inoculation with DV10
yeast. Ferment temperatures were held around 16 degree Celsius and proceeded to
dryness. In search of a tight and focussed wine style, MLF was not allowed to proceed.
The base wine was tiraged and matured on lees for 5 years before disgorging.
A liqueur was made up using 2% 2021 Montalto Estate Chardonnay with a minor
dosage rate of 1g/L completing the blend.
