Fruit hand harvested from the 3 De Bortoli estates in the Yarra Valley as well as fruit from several vineyards in Coldstream, Paul's Creek, Tarrawarra and Beenak.
A combination of whole berry with 15-25% whole bunch is tipped into both open top and small static fermenters. 10-15 days of maceration and fermentation. Pressed, settled overnight and then filled to French casks by gravity.
Vegan, Vegetarian.