A “world’s first” winemaking method born in North Canterbury exposes fruit to the elements to ensure each strain is unique. supplied/claudia pyke photography Greystone winemaker Dom Maxwell, left, and Lincoln University PhD student Constanza Iversen have been working together on the “world’s first” vineyard-treatment winemaking method. supplied/claudia pyke photography Iversen, Maxwell and the Greystone Wines team harvested a strain of vineyard-treatment wine on Saturday. supplied/claudia pyke photography The fruit harvested from a vineyard-treatment process is placed into a fermenter and extracted to make wine. Last year, Greystone Wine’s 2017 vineyard ferment pinot noir was named among the top 100 wine discoveries by world-leading wine authority, Robert Parker.

Source: Stuff March 23, 2021 15:56 UTC