Winemaking Notes: Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 16 & 17 April 2023. 47 hl/ha. Vinification: Natural yeast fermentation. All destemmed. 28 days on skins. No additives except for 15 mg/l sulphites before bottling. Maturation: 19 months in old French oak barrels. Bottled: January 2025 without fining or filtration. Approx 1800 bottles produced.

Alcohol: 13.7%

Varietal: Cabernet Franc

Region: Mount Pisa, Central Otago, New Zealand

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