2021 Minim 'Colbinabbin' Fiano
whole bunch pressed, rested in tank then racked to seasoned puncheons for ferment. A smaller portion of destemmed fruit was fermented on skins for 20 days, pressed to barrel and aged on fine lees for 8 months, making up 10% of this wine. The whole bunch pressed juice fermented in barrel and rested on gross lees for 8 months with no lees work over winter. The wine was racked in early summer with a 25 ppm Sulphur addition and bottled in February under Diam cork.
- Tim, Minim
How: We love a Victorian Chard. Especially with American fried chicken