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Biodynamic viticulture
and very elusive wines
The result is a super pretty
even growing season encouraged well formed bunches and healthy fruit development
Bruce Sanderson – Wine Spectator
Spring Seed Wine Co 'Cockscomb' Cabernet Sauvignon verdicchio-dei-castelli-di-jesi Biodynamic viticultureJoch uses old fashioned wine making techniques making this wine, as we do for most of our red wines. Picked when flavour and sugar ripe, the grapes and crushed and then fermented in small open vessels. We pumped the wine over the skin cap twice daily, to entice as much colour and flavour from the skins. Wine is pumped into older small French oak barrels (barriques and hogsheads) to finish ferment and spend time maturing for approximately 6 moths,
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