Fruit was hand-picked from a single vineyard in the Yarra Valley.
Grapes were whole bunch pressed. No press cuts were made as the pressings contain lovely phenolics and flavours helping to create a textural style.
Cloudy juice then went into old barrels for fermentation, utilising a mixture of wild and aromatic yeasts. Post ferment the wine stayed in oak on full solids for 4 months.
No fining agents used. Single filtration prior to bottling.
Fining: Not fined.
Additional Notes: Suitable for vegans