Our St Edmundsbury Red is a vibrant blend of Pinot Noir and Rondo, hand-picked at peak ripeness. Grapes undergo a gentle, cool-temperature maceration for three days in seasoned oak barrels, keeping each variety’s character distinct. Fermentation follows over 10 days at 25–28°C, after which the wine is pressed and settles in stainless steel for a week. Finally, it is aged for a minimum of 10 months in oak barrels, allowing flavours to deepen before careful blending and bottling. Also, available i
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