Tillingham 'COL' 2019

43% Pinot Noir, 29% Auxerrois, 22% Chardonnay, 6% Pinot Meunier

All handpicked & fermented to dryness, the Pinot Noir was wholebunch pressed & wild fermented in stainless steel. The Auxerrois: 23% wholebunch pressed, fermented in steel, the other 6% macerated on skins for 24 hours before pressing to Qvevri. The Chardonnay: Whole bunch pressed to stainless steel & the Pinot Meunier: Whole bunch pressed & wild fermented in Qvevri.