From the Winery

The various varieties were picked early in the morning and delivered straight to winery, to conserve delicate fruit aromas. Fruit was de-stemmed and the juice drained directly off skins, as we wanted a lighter bodied style with a light blush colour. Juice was clarified before undergoing fermentation at cool temperature, to promote a more aromatic style of wine. Fermentation was stopped just prior to being completely finished – giving us the small amount of residual sugar and the higher level of dissolved CO2 that both occur naturally in the wine. Stabilised and very quickly prepared for bottling – so we could the release the wine young and fresh!