Ripe Swan Valley"Muscat a petits grains" fruit was crushed, destemmed and pumped into a tank. The ferment started with natural yeasts and continued at 25 C until the ferment had proceeded through 6 Beame'.

The must was drained and basket pressed, the juice returned to an open fermenter.  The ferment continued at 25C until the carbon dioxide gas production slowed.

Once the ferment had slowed, the wine was pumped to oak barriques with yeast lees for cellaring underground for maturation.

After two summers the wine was bottled with natural cork.

This wine has no sulphites or sulfide or alcohol were added. It is ne iclarified or filtered. A unique and a true natural sweet wine.

Alcohol - 11% pH 3.9

Residual Sugar - 11+ Beame

Total SO2, less than 10 ppm naturally formed

Store the bottles standing up, as the cork is well sealed with sugars. Proteins and tartrates may form a "crust" in the bottle, stand vertically for a minimum of 24 hours then decant before serving.

*No Added Preservative