“Fruit is harvested late in the season when its flavours are fully developed and the naturally high acidity levels reduced. Fruit is then crushed and held on skins for six hours to build body and generosity of flavour before being drained to settle and rack. Fermentation occurs in stainless steel to help preserve fruit flavours. A maturation period of six months follows to help with flavour development before bottling in spring.” Warren Proft, winemaker
Sip and savour over a mid-week meal of spaghetti tossed in Napoli, anchovies, fennel, pangrattato and parmesan.