To produce the Pinot Noir “Burn Cottage Vineyard” Central Otago Burn Cottage, fermentation lasted for 20 days with 16% kept as whole bunches. The wine was aged in French barrels, 23% of which were new oak. The winemaking at Burn Cottage reflects biodynamic principles with low intervention. There is no addition of yeast or bacteria for fermentation, sulphur use is minimal and there is no filtration before bottling.
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