The traditional farm style is fermented in bottle and consumed undisgorged with the lees, adding texture and is bone dry.
Grapes were machine harvested and pressed clean at the winery. Fermentation was performed entirely in tank until dry, then cold stabilised and rested for several months. Prior to dispatch for bottling a small amount of red wine was added to provide the rosé colour. Yeast and sugar were added to achieve the frizzante spritz in bottle. The wine was left un-disgorged and sat on lees for six months prior to release.