An innovative pinot noir in which 80% destemmed and 20% whole bunch grapes are fermented in bins for five days and then transferred to 25l barrel and 1200l fuder (large, German oak vats) respectively, for six months. The two components are then blended to create this ethereal red with hints of cacao and violet. More generous than its unoaked cousin of the same vintage, it is elegant on the palate with damson and spice.
Vegan, Contains sulphites.
Tillingham in Peasmarsh, East Sussex is one of the UK's newest biodynamic wine-makers. Their wines involve manual production, native yeasts, fermentation in qvevri, and minimal use of additives.