No Products in the Cart
TOTAL:
NZD0.00
Yes: If the item(s) I have ordered sells out, I am happy with a similar or better substitute at no extra cost.
No: Do not substitute any items without my approval
No Products in the Cart
Yes: If the item(s) I have ordered sells out, I am happy with a similar or better substitute at no extra cost.
No: Do not substitute any items without my approval
The grapes were destemmed then cold soaked for three to five days prior to fermentation. Fermentation was carried out in a combination of open-top and closed-top fermenters. A mixture of wild and cultured yeast strains were used to express the essence of this unique terroir. The wine was drained off skins to barrel and underwent malolactic fermentation. At the end of fermentation the wine was left to mature in barrel.