Regent grapes from a nearby vineyard in Sussex, conventionally grown. The fruit was divided into a number of different batches, including whole bunch carbonic, 100% destemmed carbonic, both in concrete (some of the free run from the former was racked to barrel); the rest was a mixture of whole bunch and destemmed berries. Total time on skins between 4 and 10 days. Spontaneous malolactic in stainless steel after pressing. Bottled via gravity with no additions.
Zero added sulphur. Wild ferment. Zero filtration. Zero fining.
