Harvests of Vermentino are predominately sourced from the Reichstein vineyard in the Riverland town of Renmark. The vines are planted to alluvial grey clay soils and are stimulated by hot and dry growing seasons which are perfect for Vermentino as it thrives in the heat. Grapes are picked throughout the cool of night to capture and retain freshness, before being crushed and de-stemmed to a holding vessel for skin contact for the purpose of enhancing flavour and aroma. The fruit is pressed, juices cold settled and racked to ferment. The wine is vinified cold to retain fruit flavour. Two months of post ferment lees stirring has added texture and improved the mid weight of palate.