The inaugural Rosily "no added sulphite" wine was a 60% Semillon and 40% Sauvignon Blanc blend, and like all Rosily Semillon Sauvignon Blanc blends, was partially fermented in new french oak.
No sulphur dioxide was used in the production of the wine, although a very small amount may be present in the wine as a natural by-product of the fermentation process. Sulphur dioxide has been used for hundreds of years as a preservative in the wine making process, but is also a common allergen.
Winemaker Mick Scott said making this sulphite free wine was like walking a tightrope “Any little mistake where the wine becomes exposed to air could have instantly ruined this kind of wine.”
“I’ve been wondering for quite a while if it was possible to make a really fresh white wine without using sulphites and I am really happy with result."
"It is beautifully fresh with citrus and cut grass aromas from the Semillon and tropical and herbal notes from the Sauvignon Blanc. The palate is crisp and dry and as a result of the fanatical avoidance of air during the winemaking".
All of the fruit used in making this stunning drop came from our Willyabrup vineyard, which received its official organic certification two months after the 2017 harvest.
Rosily's practice of hand harvesting all its grapes - and then hand emptying each individual picking bucket into the crusher - means that our bunches remain intact until they go through the crusher. This reduces the amount of time that the juice can become oxidised, and makes it possible to produce a top quality wine without the addition of sulphur.
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