Vineyard: Certified organic grapes were harvested by machine, then destemmed and fermented in small open top fermenters with a selected yeast, Rubino. The caps were plunged and pumped over, twice daily. After a period of 23 days, the batches were pressed off into a variety of small stainless steel vessels and neutral oak barrels to age. The wine went through malolactic fermentation naturally and was aged in the cellar for 10 months before it was blended and filtered prior to bottling.

Vinification: Derived from 100% certified organic fruit from two sites –  Raupo Vineyard in the Omaka Valley and Noa Vineyard at the Western end of the Wairau Valley.

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