Nativo Spring Selection

Grapes were hand-picked according to phenolic ripeness into small baskets and cultivars were naturally fermented separately to allow each to develop its individual character before being blended together 3 months after fermentation. The blend was then aged in old oak barrels, one of which was not completely full, allowing a thin film of flor yeast to develop on the surface of the wine. This imparted a naturally savoury, nutty character, typical of many sherries found in regions of France and Spain. 3000 bottles were produced.

Each cultivar is vinified separately to allow flavours to develop fully. The Grenache and Mourvèdre were fermented in open fermenters, with a third of the grapes whole-bunch fermented, to allow for softer flavours to develop. The Shiraz was 100% destemmed and fermented in small open fermenters, and punched-down twice daily to allow softer, slower extraction of colour and tannin. Pressed in a basket press and aged in old French oak barrels. Blended after three months of settling, allowing smooth integration of flavours. The wine is unfiltered and unfined to ensure maximum flavour and mouthfeel.

Destemmed, pressed in a basket press, and allowed to clarify before naturally fermenting in stainless steel and egg-shaped tanks.

Aged in stainless steel for 6 months. The wine is unfiltered and unfined to ensure maximum flavour and mouthfeel.

Part whole-bunch, part destemmed grapes are naturally fermented in an open tank. The fermenting must has two punch-downs daily, allowing a softer, slower extraction of colour and tannin. Pressed in a basket press and aged in old French oak barrels. The wine is unfiltered and unfined to ensure maximum flavour and mouthfeel.