Free from both insecticides and pesticides, the fruit was picked for acidity rather than sugar levels and transported to Denmark for processing by Clandestine Vineyards contract winemaker Andrew Vesey at Castelli Estate. Cold-pressed by his daughter, Lily, the juice was fermented in one single stainless steel tank under its own wild yeast.
Just prior to fermenting to dry, the wine was immediately bottled under the crown cap with no further adjustment, filtration or fining to finish the last of the ferment in the bottle, allowing for the light carbon dioxide to produce a light fizz.
At only 10.5% ALC/VOL; this delightful, light and utterly smashable sparkling wine has aromatic ginger and lemongrass notes, bright and vibrant green straw colour and a fresh palate of apples, pears and citrus blossoms.
Ideally served on a picnic blanket, some cheese, pate, fruits and some great friends. Better make it two bottles…