Grechetto 70%, Malvasia 30%

Vintage commenced in early November.
The grapes were hand picked and gathered in 15
kilo perforated containers. A single bunch was left
on each vine to ripen naturally and to be gathered
by the end of vintage.
The grapes were soft pressed and the ensuing
free run juice was fermented with the addition of
selected yeasts and under controlled temperature
for about four weeks.
The resulting wine was then held in stainless steel
containers for 12 months.
The wine was bottled and stored for six months.