Riesling that has been bottle mid fermentation and spiked with an acidifying hit of Lactobacillus. It’s fizzy fruit in a bottle with a crisp finish that will leave you thirsting for more.
Wild Wines from our Wild Workshop made in collaboration with Kindelli’s Alex Craighead. Our aim is to push the boundaries and challenge the notions of what fermented grapes can be. Try something new. (Producer’s notes)