Fruit sourced from our premium vineyards across South Eastern Australia. Crushed and destemmed fruit was lightly pressed before transferring to stainless-steel tanks for cold settling.
The clear juice was then racked and inoculated with an aromatic yeast strain and fermented at cool temperatures for 9 days.
Fermentation was arrested early to maintain fruit sweetness which also results in a low alcohol level.
The wine was then lightly fined and filtered before bottling.
