Although a lot of the wine drinking world think and assume it is a ‘white grape’ it is in fact a lovely coppery/dark rose skinned grape. With this being the case we just can’t waste that colour, so in the cellar we ferment this wine on the skins (about 9 days). Fruit is hand-picked, de-stemmed and then treated like a red wine. Fermentation takes place in open top fermenters and is lightly pumped over or punched down throughout fermentation. The fermentation on skins give the wine a great coppery hue. Once dry and we are happy with extraction we drain and press to old barrels. – Mick & Jeanine Craven.