Ghost Corner Wild Ferment Sauvignon Blanc 2023

The grapes were harvested in the early morning hours and pressed in the cellar partly on the whole bunch and partly destemmed before pressing. The destemmed part was also crushed and left to rest on the skin for a day. The juice was then put into French oak barrels with a capacity of 400 liters per barrel, where the natural "wild" fermentation began over the next 40-60 days. "Wild" in this context means that no commercial yeast cultures were added to the juice to start the fermentation - only the yeast naturally occurring on the fruit and in the environment got the fermentation going. Once fermentation was complete, the barrels aged on their lees for an additional 10 months, with yeast stirring up and down once per month (13% new wood, 29% second-fill, 29 riddled, and 29% fourth-fill). Malolactic fermentation was stopped.