They're here!

Yesterday three wooden fermentation barrels were delivered to the new cellar, each weighing a neat 1.000 kg. It took five men, two tractors, one forklift, one excavator and six hours of sweating, swearing, heaving and grunting up our famous road (see here). Now it’s just a question of getting them into the cellar….

We have been fermenting in wood since harvest 2011.