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, 14 April 2023. 51 hl/ha. Vinification: Natural yeast fermentation. No whole bunch. 27 days on skins. No additives except for < 15 mg/l sulphites before bottling. Maturation: 15 months in old French oak barrels. No new oak. Bottled: September 2024 without fining or filtration. 1800 bottles produced.

Alcohol: 13.4%

Varietal: Gamay

Region: Mount Pisa, Central Otago, New Zealand

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