The fruit is sourced from 8 rows of our estate grown Nero Avola, planted in 2012, located in Marananga in the Barossa Valley.
The grapes were hand-picked at optimal ripeness and crushed to a single Pearle oak fermenter. The wine underwent a natural fermentation with hand plunging 3 times daily until the completion of fermentation. The wine was then pressed through a small hand basket press and filled to a single neutral French oak 300L Hogshead for 9 months. The wine completed natural malolactic fermentation in barrel with no SO2 used until bottling.
The wine was neither fined, nor filtered.