Fruit is harvested from choice vineyards throughout Victoria, crushed, pressed and cold settled. Juices are fined prior to inoculation by select yeasts that are ideal for this sweetly aromatic style, ensuring that the final wine is sparklingly clear and drinks delightfully smooth. Fermentations are conducted over a period of ten days at very cool temperatures ranging between 8C and 10C. To make certain that the balance between natural fruit sugar and alcohol is just right, the ferments are checked daily. The finished wine is then fined, cold stabilised and prepared for bottling. Bubbles are added at the very last stage, an important step to ensure the wine retains its fresh and fruity aromas. Alcohol 9.0%