in the cellar : Yeast (Vasson Epernay 2)
was inoculated after 48 hours of juice settlement then fermented for 14 days at
an average temperature of 14 degrees C until dry. An addition of tartaric acid
was made just prior to yeast inoculation to correct pH.
The wine was unwooded,
made in a reductive style, remaining in tank and “lees stirred” to develop some
“creaminess” to its character. Protein stabilisation of the wine was
carried out using bentonite, and tartrate stabilisation was undertaken prior to
bottling.
The wine was fined in tank
using gelatine and careful “racking”. No
filtering of the wine was undertaken except at bottling when a 5-micron and
sterile filtration was used.