The fruit for Invivo Belle was sourced from our very best parcel destined for Invivo Sauvignon blanc. This particular block achieves ripe flavours at relatively low sugar levels - critical to creating a low alcohol wine. The season was a cool one lending itself to greener flavours but such is the quality of this vineyard that through single sided canopy management we were able to expose the fruit to the morning sun and so promote the ripening but the Western side of the canopy was left with much more leaf. The net result being that in the afternoon the fruit was protected from the sun and so developed flavour but retarded sugar production.
The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. A number of yeasts were used to help create a spectrum of aroma's and texture with average fermentation lasting around 3 weeks. The tanks were then topped up and stirred (battonage) without
Harvest date: 2nd April 2010