De Trafford Syrah 393 2020

The grapes were hand-picked, 90 ntrappt in the cellar, crushed in small open steel tanks and mixed with the remaining 10% grapes on the whole bunch. During spontaneous and natural fermentation at a maximum of 30°C, the cap of pomace was submerged by hand one to three times a day for 14 days. After a month, the wine was pressed in the traditional basket press and transferred to the barrel, where the malolactic fermentation was completed. The wine was aged for one year in small, slowly toasted French barriques, of which 30% were new wood. In the second year, the wine was aged in old oak barrels with a capacity of 700 liters per barrel. After a total aging of 20 months, the wine was bottled unfined and unfiltered by hand.