The grapes were picked at optimum sugar and flavour equilibrium. They were tipped into open top fermenters and gently hand plunged for 14 days, extracting the vibrant characteristics of the vineyard. When primary fermentation was complete, we pressed to tank for secondary fermentation before bottling.
No sulphur dioxide or preservatives were added in the making of this wine, however, sulphur dioxide is a natural by product of the fermentation process.