The natural yeasts of the vineyard converted the grape sugars into alcohol, meaning no prescribed inoculation of yeast occurred (this is a naturally fermented wine). In addition, no animal bi-products were used to fine the wine, so it is 100% vegan. After spending 30 days on the skins, the wine was racked and bottled. No acid additions were made, just a small of sulphur to keep the wine safe from spoilage.

Ashley Ratcliff has a background in Viticulture and has always been passionate about the wine industry. In 2003, Ashley and his wife, Holly purchased their first vineyard in Barmera, South Australia. Their vision was to plant, nurture and make wine from grape varieties that were best suited to Australia's warm and dry climate. Chardonnay, Cabernet Sauvignon and Merlot quickly made way for Nero d'Avola, Montepulciano, Tinta Barroca, Fiano, Vermentino and many other Mediterranean grape varieties. Ashley has been fortunate to have been recognized for his achievements and has been awarded: Gourmet Travelers Viticulturist of the Year, ABC Rural's Horticulturist of the Year, Riverland Wine Industry Winemaker of the Year and he has also been included in Wine Business Monthly's Top 50 Stars of the Australian Wine Industry.

Alcohol by Volume: 11.4%

Varietal: BLEND-OTHER

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