Fairy floss, sherbert, pink grapefruit & mandarin. Rhubarb crumble, toffee apple. Persistent fizz with a fresh pear and tamarillo skin finish. Tastes like kisses.
Night time harvest. Fruit was chilled, crushed and given 6 hours skin contact to extract a hint of pink from the Black Muscat. Fruit was then pressed to stainless steel tanks. Fermentation was long and cold, until full natural carbonation was achieved and the optimal balance between sugar and alcohol was reached. The wine was cold filtered and cold bottled at 0 ˚C to retain freshness and effervescence.