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Fruit is destemmed and fermented in open concrete fermentation tanks. The fruit is lightly worked, i.e. plunged only once a day. Fermentation is made with wild yeast and lasts roughly 2 weeks. Once the wine has finished fermentation it is pressed and put to barrel, which 20% is new French Remond.
Product of Victoria, Australia.
ABV: 12.8%
Size: 750ml
Fruit is destemmed and fermented in open concrete fermentation tanks. The fruit is lightly worked, i.e. plunged only once a day. Fermentation is made with wild yeast and lasts roughly 2 weeks. Once the wine has finished fermentation it is pressed and put to barrel, which 20% is new French Remond.
Product of Victoria, Australia.
ABV: 12.8%
Size: 750ml
