he INVERGO range showcases innovative techniques and intriguing varieties from Springvale and Balmoral vineyards. After a three-day cold soak, fermentation begins in open fermenters with daily plunging. Following 12 days on skins, the wine is pressed to French oak puncheons. Completed malolactic fermentation in winter, with hand-selected barrels blended and lightly filtered before bottling in October 2022. It presents a light garnet color with aromas of red cherry, mushroom, charcuterie, and spice, and a palate featuring crunchy cranberry, Campari, and medium-weight tannins with earthy, savory notes.
