On the QT Bin 27 Macabeu 2020

We made this wine in a small 1100 litre tank in my boutique winery in Tuchan. We added 40 cagettes of 15 kg of whole bunch macabeu and 10 cases of destalked macabeu then closed the lid and waited for fermentation to start. We left the vat for 6 days before pressing the fizzy grapes, just enough time for carbonic maceration to start inside the grapes and gentle colour and structure to be extracted. We then chose to age the wine in two 225 litre French barrels of 3 years wine. A minimal amount of SO2 was used throughout the process and no temperature control to enhance the flavours and slight oxidation. Ferment reached 24°C.