This wine is made by 100% wild fermentation. The Pinot Grigio grapes and the indigenous yeast that transformed them into wine have created layers of flavour and richness. After fermentation the wine was left on yeast lees for three months and stirred every week to add complexity and creaminess to the wine and richness to the palate.
Pale straw in colour. A heady mixture of feijoa, apple skin and poached pear with hints of cinnamon and tea rose. Medium bodied with flavours of poached pear and cinnamon.