A fresh flavoured white table fruit wine produced from quality bio-dynamic ‘dexter’ kiwifruit. The wine has an attractive pale gold colour. The aroma exhibits intense tropical fruit notes whilst retaining its true kiwifruit character. The palate is fresh and lively and finishes very crisp and clean marrying well with the perfect seafood meal, summer salad, cheese platter or just as it is. It’s wine pure and simple.

Produced in 375ml bottles ‘Bongil Bongil Valley Wine’ is at its best chilled.
Alcohol content of 8.5%
Certified Bio-Dynamic No.2016 with Biological Farmers of Australia (B.F.A.)

The Making Process

Kiwi Down Under Farm mainly produces a variety of kiwifruit unique to the area called delicious ‘Dexter Kiwifruit’: ‘The worlds sweetest kiwifruit’ The flesh, firm until fully ripe, is glistening, juicy and luscious, bright green with creamy white succulent centre which radiates many fine, pale lines. Between these lines are scattered minute dark, seeds, unnoticed in eating. The kiwifruit are picked in May/June when the fruit is at its peak of sweetness and is then sent to Cassegrain Winery, Port Macquarie. N.S.W. for processing. Whole kiwifruit are gently pressed to obtain the juice for this wine. The juice is then fermented in stainless steel containers at low temperature to obtain a wine with maximum freshness and fruit intensity.

Preservatives used in almost all organic wines are dramatically lower. Conventional wines have an upper legal limit of 400ppm. Organic wines are restricted to a maximum of 125ppm but will be often found to have levels below 100ppm. Bongil Bongil Valley Wine has only 47ppm (SO2) It’s wine is as flavoursome, complex and mouth filling as that from conventionally cultivated vineyards - in fact, we believe it to be as good or better.