Fresh, juicy and sublime. 7 months in qvevri, bottled with no filtration or sulphur. A truly living wine. Pinot Noir grapes from clay soils in Essex. Manually harvested into 15 kg baskets. Crushed and destemmed. 5 day cold maceration, 5 days ferment on skins. 100% Press wine fermented in 1st fill, Georgian Qvevri. Aged on 10% skins for 7 months.