The grapes were fermented on skins for 2 months at a minimum and then pressed off with a small amount of sulfur (30ppm). The wine was left to settle for one month in stainless steel, before being hand-bottled into magnums. 

Trebbiano (skin maceration) (100%)

11.4%

Style: Light bodied, dry white wine.

Vineyard: Hoffman Dimchurch Vineyards, SA.

Best with: Fun times & excitement.

Drink: Now and until the bottle is empty.