Fermented cool between 18 and 22°C then dealcoholised via spinning cone, which works at low temperature and tends to preserve the aromatics better than heat-based methods. South Australian fruit does well in this style. It pours pale salmon pink with gentle, fine carbonation. Strawberry and raspberry come through most clearly on the palate, with watermelon and white peach softer in the background. There's a touch of sweetness from grape juice concentrate that balances rather than dominates. The finish is clean and short, without any lingering burn or bitterness.