Early harvested Chardonnay with delicate fruity aromas, green apple and lime dry palate with plenty of natural acidity make this a refreshing cidery aperitif.

A high natural acidity and low alcohol base wine is sent to a specialist winery for the second fermentation and bottling under pressure, all under strict certified organic certification. The bubbles are produced through natural pressurised fermentation using the Charmat (pressure tank) method. The finished wine has a balance of acidity and sweetness, but is not excessively dry and puckering.

Certified Organic, low preservative, vegan friendly, natural Australian sparkling wine, off-dry and balanced with natural acidity and green apple flavours from early harvesting of Chardonnay.