Rippon Gamay, 2016

Mature, own-rooted, unirrigated vines, biodynamically farmed. No adjustments to must, no filtering or fining. Wild fermentation. The winery's resident yeast population (non-inoculated) fermented the fruit in a closed environment saturated in carbon dioxide (100% carbonic maceration fermentation). Reaching a maximum temperature of 26ºC during 14 days of fermentation, it remained on its skins for 21 days and was then pressed and run into seasoned oak (6 year old barrels). It naturally went through its malolactic fermentation in springtime and was then racked, blended and run into bottle without filtering, fining and only a minimal amount of sulphur dioxide added.