Very versatile for food, try it with a satay, sushi, ginger, grilled white fish and charcuterie just to name a few.
Harvested in October, the fruit was pressed whole clusters with the hard press fraction kept aside. Wild yeast fermentation took place in concrete and stainless steel tanks over the next 5 weeks, and was stopped using cold temperature with a small amount of residual sugar remaining in the wine. The wine was immediately racked from its yeast lees and allowed to age in stainless steel tanks for 7 months. The wine was clarified through filtration and bottled in mid-July.