Ursa Major Chapter 5: Ghost Stories Rose 750ml

Made from 100% Gamay Noir, once the fruit had arrived to the winery they gave it a gentle whole cluster press, with no maceration.

Pressed directly into a mixture of neutral barrels and puncheons where it went through a natural ferment and malolactic.

Once fermentation was complete, they added 15ppm of sulphur, and left the wine to rest on its fermentation lees for 5 months.

Racked once prior to being bottled by hand, unfined and unfiltered.