The fruit for Invivo belle was sourced from our very best parcel destined for Invivo Sauvignon Blanc and a new vineyard located in the Upper Wairau valley. These particular blocks achieve ripe flavours at relatively low sugar levels – critical to creating a low alcohol wine. The season was unusually late with a cool summer leading on to a warm April. The yields were also naturally reduced resulting in punchy intense flavours on the herbal side but with great concentration and length.
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 sulphur for 10-12 weeks. After the wine had gained some lees texture it was lightly fined with Casein and Isinglass and stabilised for bottling. (Note "Invivo belle" is called "bella by Invivo" outside of New Zealand)
Harvest date: 15th & 24th April 2012