Harvested on the 20 March 2026, squished & straight to barrel - free run and pressings sequentially filled in old French oak barriques.

Sulphured post primary fermentation and left on lees for 5 months until bottling.

Think salty margarita, lemon sherbet & lime cordial.

Succulent, textural & balanced this little Rizza will have you coming back for glass after glass.