Vivo!
Winemaking
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.
Tasting Notes
Fresh, lively tropical aromas with a zesty, citrus palate.
Statistics
pH: 3.3
TA: 6.7 g/L
Alc/vol: 12.5%
RS: 20 g/L
Cellar: 5 years
In Stock
