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Fermented whole berry in an open top fermenter with gentle extraction in mind
pack a delicious flavour punch
Aromatically the wine is Cowra and Shiraz
what a treat
Ravensworth Estate Sangiovese Chardonnay Fermented whole berry in anThree clones (MAT 6, 7, VCR 23) whole berry processed to 10hl Gabolotto oak cuves. Plunged daily during fermentation, sealed up, topped as skins soften then locked up for six months. Pressed and returned to cask until February then transferred with lees to 20hl Stockinger and 10hl Posvek (Hungarian oak) cask for another year. As above to finish.
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