Being our first time trying our hand at Gewurtz making, we decided to do a little experimenting. We divided the fruit into 3 different batches, each with their own winemaking techniques. The first was traditional handling of white grapes - sent directly to press. The second allowed 2 days of soaking on the skins before being pressed to pick up some aromatics and colour. The third batch was a full on orange wine ferment technique, spending 14 dyas fermenting on skins.

This wine is a unqiue blend of all 3 different handlings, each offering its own strengths to the final blend.