Our winemaking philosophy since the very beginning has been low-intervention, using absolute minimal amounts of sulphur, little to no filtration, and natural yeast fermentation. Occasionally, when our wines are perfectly balanced in harmony, we can make some wines with zero sulphur additions at all.
This beautiful example from Prince Edward County shines of quaint minerality, freshness, and vibrancy. It has a nice long finish, and beautiful lemon lime citrus notes on the palate. Its one that’s ready to drink now, and could age another 2-3 years.
VQA Prince Edward County
Sugar content: less than 3g/L