Gamay, Pineau d'Aunis and Rondo. A perpetual blend, with a portion of the Gamay going through carbonic maceration before being pressed off to finish ferment in tank. The remaining Gamay was co-fermented with the Pineau d'Aunis, staying on skins for a week before being pressed to concrete. The Rondo was crushed and de-stemmed, left on its skins for 41 days in concrete, before being pressed into two 500L Stockinger puncheons.  On the nose, the wine has smoky raspberry and cherry fruit, with a floral, pink pepper quality. Whole-bunch fermentation gives the wine a rounded, juicy palate before finishing with gentle, chalky tannins and mouth-watering acidity. 
 
Vegan.
 
East Sussex, England.
 
9.5% ABV. 750ml.