Farmed sustainably, with no insecticides and organic fertiliser. Hand-harvested and pressed, spontaneously fermented with native yeasts in barrel, with malolactic fermentation completing in barrel and foudre. Aged on lees for around 9 months (no bâtonnage, no racking) before bottling.
Vintages may vary. Email us at hello@barrelandbatch.com.au if you would like confirmation.