Vinification: Picked specifically to retain high acidity, this Vidal is hand-harvested and pressed off whole cluster. Once the juice is clarified, it is pitched and fermented to total dryness to create our base wine. After a cold-stabilization, the base wine is transferred to our charmat tanks and pitched for re-fermentation. Once re-fermented, the wine is cross-flow filtered and bottled under a closed system of 4 bars of pressure (about 58 PSI). 10 grams per litre of residual sugar was added to the wine to balance out the high acid and boost the fruit intensity. Romance & Tasting Notes: FRESH with buoyant acidity, this wine is made from Vidal, and has had a second fermentation using the charmat Method. The nose is loaded with white grapefruit and green apple peel. Pairs well with anything from a hot sunny patio to pizza to oysters, or served well chilled as an apéritif. Check our website for sale pricing.