Sieggerebbe

Pender Island-grown Sieggerebbe grape skins are co-fermented with fresh local quince and crabapples, then pressed and conditioned in can. Indigenous fermentation, no added sulphur, and an unfined, unfiltered finish preserve the fruit’s lively, low-intervention character. Expect tart orchard fruit, gentle grape-skin texture and natural refreshment. Serve chilled with aged cheese, roast chicken, pork terrine or savoury pastries.