Skaamgesiggie

Specially selected Pinot Noir grapes were harvested at 18.5°B The grapes were cooled down to 2degrees C and then loaded wholebunch into the press , 5 hours skin contact was allowed and then only the first 550l/ton juice was obtained by a gentle pressing ‘.The clear juice was cold fermented with selected yeast strain.. After fermentation the base wine was matured in 500L French oak barrels for 6 months.

The winter of 2022 was quite normal. Spring was good for us with less rain and wind in October and November. This created optimal conditions during the flowering season, the result, a decent harvest of 3.8 ton/ha on these 20-year-old vines. Rain in December created high risk conditions for Downey mildew and with all the follow up rain in February we had our hands full to keep infection under control. Our Pinot N grapes loved the cool weather in February, and we could pick ripe with high pyrazine levels.

After maturation the base wine was reinoculated with yeast and a small amount of sugar ("liquor de tirage"), and bottled under crown cap for a second fermentation (“prise de mousse”) The wine was kept on its lees for 18 months before degorging.