Fermented with natural yeasts, one punch down only during fermentation followed by six weeks on skins post-ferment. Racked into two 300L hogshead barrels (old neutral oak) for one year. No fining or filtering, the only addition is minimal sulphur just before bottling.
Omihi slopes are rich with high mineral content clay, giving a natural breadth and texture. Wines produced from the triangle are savoury and velvety with an iron-like minerality - little intervention and delicate handling during the winemaking bring lift to the wine. Salt Lick makes wines from honest vines that show the personality of their place.