AUSTRALIA WIDE FREE SHIPPING

Between the end of September and mid- December, depending on their maturity, fruit is hand-picked, stored in wooden palox by variety, then sorted and washed. Only the best fruit is kept.

Pressing occurs between the end of October and the end of December. The fruit is crushed with a grater. The pulp is placed in jute cloths separated by wooden crates. The juice is extracted using a SAMBRON packet press The resulting musts are stored in stainless steel vessels with floating lids so that sedimentation and fermentation can occur.