Rhizo 2021

Direct press component (50%): Grapes were crushed with stems and left to macerate over night. Pressing was done the next morning to a settling tank. The juice settled for one day and racked to a 400 L 4th fill Acacia oak barrel for natural fermentation. The alcoholic fermentation stopped in mid November. The bacteria took over and finished MLF within 1 week. The alcoholic fermentation kicked off again in March and fermented the wine dry. No addition of SO2 during aging. This fermentation pattern was the same for all components. Orange component (44%): 50 % of the grapes were destemmed into an open fermenter and 50 % whole bunch. Skin contact fermentation lasted for 3 weeks. Grapes were pressed MLF and alcoholic fermentation to complete. Extended skin contact component (6%): whole bunch fermented in demi johns and left on skins for 6 months before pressing. All three components were blended together in April and racked to barrel for integration before bottling.