"As logistics would have it, fermenting 1/3rd of our Albariño on its skins made total sense. So that's what I did – 2/3rds went into the press (whole cluster!) and the juice was then fermented in flextank. The final 1/3rd was foot crushed and fermented in one of our small fermenters for exactly one week. This smaller lot was then pressed off and added to the original 2/3rds."