Nauticus

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The chilled grapes were all sorted by hand before destemmed and gravity fed into fermenters. The juice was left to settle for 48h in a stainless steel tank, before being racked to concrete eggs and seasoned French oak barrels to start the fermentation. The remaining 55% was left to ferment in stainless steel thank. All fermentations were left to ferment spontaneously, although some were inoculated to help complete the dry fermentation. The fermentation lasted about 3 weeks.

The 2024–2025 growing season will go down as one to remember. Generous winter rains replenished the soils ahead of a season defined by balance and patience. Moderate temperatures and well-timed rainfall through spring and early summer created ideal conditions in the vineyard, while a slightly cooler November slowed the ripening process — a welcome gift that allowed each variety to develop at its own unhurried pace, building complexity and intensity without stress. As summer warmed and the long sunny days took hold, the later varietals caught up gracefully, resulting in a beautifully compressed harvest where everything seemed to arrive at once. The fruit that came off the vines reflected the generosity of the season: ripe, expressive, and full of character. A vintage that rewarded patience with perfection.

After fermentation the wine was matured in seasoned French oak barrels and concrete egg for 5 months.