Otherside

Hand harvested bunches were placed into small tanks in the vineyard, to minimise the chance of the berries rupturing. The tanks were charged with carbon dioxide gas before filling to ensure anaerobic conditions were maintained throughout the process. Once filled with whole bunches the tanks were sealed and allowed to go through *carbonic maceration.

The bunches were left to their own devices for an extended period, during this time intracellular fermentation began (within each individual berry) giving this wine its unique attributes. After this stage the bunches were gently crushed in a basket press to release the juice and allow wild yeast to take over the alcoholic fermentation.