Due to the Farr’s love of Soave and the desire to drink their own wine, Garganega was planted.  It sits on a north facing slope atop grey sandy loam, with underlying limestone and an ironstone base.  The wine is naturally fermented, 50% occurring in tank and 50% in 1 year old oak barrels, before being bottled 10 months later.  The choice to split the ferment between tank and barrel allows for a refined acidity, whilst continuing to develop complexity. I hope you enjoy this work in progress.  Don’t be shy, have a try