A combination of whole-bunch pressing, and some destemming with 12 hours skin contact. Juice was, racked with some solids, and fermented with indigenous yeast in old barriques. Lees aged for 5 to 6 months, then bottled. Practices are in compliance with the organic standards of BioGro New Zealand
SUGGESTED FOOD AND FLAVOUR MATCHES
Roast poultry with mushroom or savoury accompaniment.