Barrel ferment until desired residual sugar is achieved. Racked by gravity to bottle with no additives at all. The wine then sits on lees in bottle going through autolysis to build the body and direct the flavour profile. The wine is then riddled and discorged to remove the sediment. Clear. Clean. Zero so2.
Blood orange. Raspberry cheesecake. Aperol. Sea mist. Acid. Mouthfilling.