The fruit was picked around the same time we would usually harvest for sparkling wine production to maintain an abundance of natural acid. It was handpicked and gently whole bunch pressed directly to stainless steel using only the most pristine free run juice. The juice was then chilled, settled and racked off lees. Once stabilised the juice was fortified as soon as possible to ensue no fermentation could take place. The wine was then sterile filtered and bottled in April for immediate release.
This wine is not your traditional Mistelle. Fruit was harvested early to maintain natural acid and the juice was fortified to 11.2% making it more of an aperitif or light dessert wine, rather than a heavy hitting fortified. This wine was bottled early without the influence of oak to maintain freshness and promote the vibrant fruit that we saw in the vineyard.
Delicious served chilled as an aperitif with some punchy cheddar and blue cheese.