The Village Red

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

All grapes are handpicked during the early morning hours. Natural fermentation takes place in open fermenters. Extraction is obtained by light pump overs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to neutral barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur.

The wine spends a total of 10 months in the barrel before it is bottled.