'Janet' 2022 Skin Contact Malvasia
Grapes grown in Puglia, Italy
Wine fully made in London, UK
What’s the wine like?
A textured, golden-coloured wine with nutty, honey and savoury aromas.
So how was Janet made?
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
The grapes were destemmed by hand and transferred to stainless steel tanks. It was inoculated with a yeast strain and fermented for 15 days, after which it spent another week on the skins before being pressed off. It was then transferred to oak barrels, where it aged for 7 months and underwent full malolactic conversion. After being transferred back to stainless steel, it was lightly filtered before bottling.
Who is Janet?
Janet (28) is a design manager from Mile End.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
Grapes grown in Puglia, Italy
Wine fully made in London, UK
What’s the wine like?
A textured, golden-coloured wine with nutty, honey and savoury aromas.
So how was Janet made?
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
The grapes were destemmed by hand and transferred to stainless steel tanks. It was inoculated with a yeast strain and fermented for 15 days, after which it spent another week on the skins before being pressed off. It was then transferred to oak barrels, where it aged for 7 months and underwent full malolactic conversion. After being transferred back to stainless steel, it was lightly filtered before bottling.
Who is Janet?
Janet (28) is a design manager from Mile End.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
Grapes grown in Puglia, Italy
Wine fully made in London, UK
What’s the wine like?
A textured, golden-coloured wine with nutty, honey and savoury aromas.
So how was Janet made?
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
The grapes were destemmed by hand and transferred to stainless steel tanks. It was inoculated with a yeast strain and fermented for 15 days, after which it spent another week on the skins before being pressed off. It was then transferred to oak barrels, where it aged for 7 months and underwent full malolactic conversion. After being transferred back to stainless steel, it was lightly filtered before bottling.
Who is Janet?
Janet (28) is a design manager from Mile End.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
