“The fruit is harvested when it displays hints of melon and apple, low potential alcohol, and a crisp natural acidity. It is then pressed with the juice left to settle and clarify before being fermented cool in stainless steel to help preserve fruit flavours. The wine is then blended with prosecco reserve wines to add complexity and to help maintain our house style. The secondary fermentation takes place in pressure tanks to naturally carbonate the wine before it is bottled under pressure.“ Warren Proft, winemaker