Viticulture and Harvest
The 2017 Vivo was made entirely from Vermentino.
The fruit is pressed, clarified and fermented cold with an aromatic yeast. The wine is then filtered and sent to Peterson’s Champagne House in the Hunter Valley for bottling. A sugar addition of 20g/L is added just prior to bottling.
Fresh, lively tropical aromas with a zesty, citrus palate.