Outside, the leaves finally fall... the November wind and rain having swept them away.

 

In the cellar, under the subdued light of a handheld lamp, we extract the must from the vat. The wine press turns slowly to gently release the few drops of wine still trapped inside. We’re already thinking about next year and getting the secateurs ready for pruning.

 

During this time, the magic happens and the wine’s acidity gently mellows. Malolactic fermentation is well and truly under way! The wine is ready. A good racking should clear it.

 

 

 

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