"Fruit is sourced from Central Victoria, it is destemmed and fermented in open concrete fermentation tanks. The fruit is lightly worked ie plunged only once a day. Fermentation is made with wild yeast and lasts roughly 2 weeks. Once the wine has finished fermentation it is pressed and put to barrel which 20% is new French Remond." - Attwoods
"Take your pick of Attwoods' wines: the chardonnays and pinot noirs are all stunning, combining savoury flavours, filigreed structure and fruit expression to great effect. Winemaker Troy Walsh's eye for fruit and vision for winemaking has resulted in some of the most impressive (and under-the-radar) wines in Australia." - Jane Lopes, How to Drink Australian
Vegan-friendly
