Carefully harvested from the stunning sustainably farmed vineyards at Hunter’s. The fruit was pressed and allowed to settle naturally, before fermenting in stainless tanks until ready for bottling. The wine was bottled at about 14g/L sugar, which is 30% lower sugar than you would bottle a traditional sparkling wine. This means the wine is less fizzy than a regular bottle of Champagne. The sediment in the bottom are yeast lees along with a few tartrates as the juice was not cold stabilized. The wine was unsulphured at bottling so that the ferment could finish. (A small SO2 addition was used during juice handling.) It is very important to chill the wine before opening. As with all Pet nat, the lees left in the bottle can create quite a lot of fizz when opened if not cold.