The [yellow tail] brand has become the most successful in the history of the Australian wine industry. Fruit is picked early and handled as gently as possible to minimize skin contact or phenolic extraction. Batches are cold fermented to retain bright fruit flavours, followed by clarification and the traditional Charmat process of vinification. [yellow tail] is treated to a secondary fermentation at lower temperature in pressurised vessels to create the sparkle. Yellow Tail is estate grown, vinified and bottled, ensuring that the final wine is handled to the most exacting standards from vine to glass.