Fresh, peachy, and easy…perfect for spring days on the Rye.
This is made naturally in the Pét-Nat method, so expect a light fizz, and some deposit in the bottle. Give it a light shake before opening to get it nice and cloudy.
The grape varieties here are 50% Vermentino: 25% Zibibbo: 25% Nero d'Avola - Italian varietals which are perfectly suited to the hot Riverland climate.
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