Whole bunches of grapes are gently pressed to extract both the juice and indigenous yeasts from the grape`s skin. This is fermented in stainless steel tanks then bottled where it undergoes its second fermentation creating a gently sparkling wine. The wines are then aged with the yeasts remaining in the bottle which are visible. The yeasts give added complexity to this orange wine which was first left to rest on its skins to gain more flavour and character. The resulting wine is rich and textured, notes of dried apricots, candied ginger and orange peel combine with a creamy mouthfeel and persistent bubbles. Move this wine around before opening to combine the yeasts with the wine, giving a cloudy appearance and more body or let them settle at the bottom of the bottle to keep the wine clear.
