Sauvignon Blanc (Orange)
Foot-stomped whole-cluster in 3 Italian clay amphorae, where it fermented on the skins through primary for 13 days. A third of the grapes were then pressed; topped off 2 amphorae with skins intact. Aged in a 300L and 500L amphorae for 10 months. Pressed and aged back into amphorae a further 2 months to settle. Racked on the descending moon and then bottled the following descending moon. 139 cases produced.