Montalto Estate Pinot Noir 2023 (Mornington)

Hand harvested grapes were sorted before gently de-stemming into 2 tonne open fermenters and allowed to soak for between 3 and 7 days prior to the onset of wild fermentation. 16% of the blend underwent carbonic maceration for 2 weeks before being de-stemmed and then fermented on skins to dryness. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 4 to 7 days followed before pressing. The wine was then racked to French oak barriques and puncheons (28% new) for natural malolactic fermentation and 11 months maturation.