CREEPERS CUT OUT BIO-DYNAMIC WINES
The vineyards are managed using bio-dynamic sprays and compost, irrigation with individual vine drippers to allow water to be provided at appropriate times throughout the seasons. The spray program uses the application of minimal but acceptable sprays to control disease that enhances vine and berry formation.
During wine processing, open fermenters are used with 9 days on skins and 8 minutes twice a day drain and return. The wine is then aged in a combination of American and French oak barrels, before bottling ready for cellaring or drinking for enjoyment and pleasure.