Hand-picked fruit was destemmed and pressed. The juice is cold settled partly to drop some solids out for a clean ferment, but also to drop acid so you don’t get a “gusher”.

Cross-inoculated from the rosé which is humming along nicely. Fermented cool to retain the aroma.

Once dry it was cold settled again then racked off its solids. Frozen juice is added back just before bottling under the crown seal for secondary fermentation.