Grapes grown in the Pflaz, Germany.
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
Wine fully made in London, UK.
This wine was made by destemming the grapes over a wire mesh by hand. Essentially Renegade rub the bunches and let the grapes drop through into the fermentation tank. Renegade do this so as to be very gentle and reduce skin breakage. The grapes then start fermenting spontaneously, without the addition of any yeast - otherwise known as wild fermentation. Naturally present yeasts are already within the winery environment and on the grape skins. Think sourdough. No additions of sugar, nutrients, or de-acidification methods/any other winemaking was used to make this wine.
The grapes were detemmed and left to ferment in a Georgian Qvevri, essentially a large, amphora style vessel. After nearly 2 weeks on the grape skins, the juice/wine was pressed off and transfered to old French oak barrels to age and go through malolactic fermentation.
The wine was bottled unfiltered and unfined, with only very minimal additions of sulphur to help the wine age in bottle and minimise oxidation.
