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It is dry and soft with hints of toasty, yeasty complexity and a lively, creamy, refreshing fizz. Most of the fruit is sourced from South Australia. A portion is whole bunch pressed and the rest is destemmed and crushed with only the free run juice used.
The juice is cold-settled then fermented in temperature-controlled stainless steel tanks. The base wine is blended with sugar and yeasts added for an additional fermentation in its bottle. The Angas Brut Cuvee spends at least six months with its lees before being removed under pressure, filtered and re-bottled.
Australia Post eParcel
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Delivery Australia Wide Flat rate of $8 per 6-pack, 12-pack or Carton.
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(12537)
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