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Perfectly ripe Sangiovese harvested from the Osawa vineyard on the Mangatahi terraces. Destemmed berries filled an Hungarian amphora half way and then 20% whole and hand plunged during fermentation and sealed up on full skins and seeds for 150 days. Finally pressed to one aged oak barrel and a clay egg for 5 months.
Perfectly ripe Sangiovese harvested from the Osawa vineyard on the Mangatahi terraces. Destemmed berries filled an Hungarian amphora half way and then 20% whole and hand plunged during fermentation and sealed up on full skins and seeds for 150 days. Finally pressed to one aged oak barrel and a clay egg for 5 months.
