In the vineyard, the team at Piedrasassi picks a bit earlier than their colleagues to keep the alcohol levels in balance with flavour and to preserve the natural acidity of the fruit. In the winery, Moorman employs some whole-cluster inclusion, indigenous yeast fermentation, and no sulphur added at fermentation, remaining as natural as possible without compromising the integrity and stability of the wine. Elevage is in 500-litre barrels to limit the wine’s exposure to oxygen and to minimize the influence of oak. They add the smallest amount of sulphur to the wine at bottling; allowing the aromatics to stay expressive while still protecting the wine during cellaring.
