Harvest

Fruit was destemmed & crushed into stainless steel tanks without the use of sulfur

Bottling

Gently cross flow filtered & bottled under screwcap

Winemaking

Fermented using native yeast for 2 months. Fermentation was stopped by chilling the tank, leaving some natural sugar unfermented.

Aging

Aged on lees for 7 months

Appearance

Pale Lemon