We start with the ripest fruit which is handpicked, then juiced by our expert growers before making their way to our winemakers at Langhorne Creek.
Fermentation starts with the addition of natural yeast and continues over 10 – 14 days at a cool temperature. Our winemakers meticulously check baume (sugar) and flavour levels, ensuring the perfect refreshing beverage.
Why natural yeast and cool fermentation you ask?
Well it ensures that we retain the natural fruit flavours so you get that delicious, just took a bit out of the fruit taste!
The result, well, we think it speaks for itself.