El Bandito Skin 2022

Hand harvested. Destemmed 100% into 1500L open fermenters. Fermented for 10 days on the skins before being pressed into one 3000L foudre. No yeast inoculation and fermented at ambient temperature of 16 degrees. Full malolactic fermentation takes place. Bottled after 11 months in foudre. A very light clarifying filtration was done, no fining.

First produced in 2008, “Skin” was the wine that put Testalonga on the map. While the wine has been through many incarnations due to experimentation, the more recent vintages wine has come a long way and each year provides us with new flavors. We have toned down on the extraction and have now stopped experimenting as much as we used to. We have found our sweet spot that we enjoy for Skin Macerated whites and enjoy the balance we get from these flavours. We have reduced the length of time we leave the wines on the skin as the goal here is to find elegance and focus within this particular style which we love.