Grown at Kersbrook, in the warmer northern Adelaide Hills, which is a perfect site for the southern Italian varieties. The warm days are tempered with cooler nights, allowing for fantastic acidity retention.
Destemmed and cold soaked on skins for 24-48 hours. Then basket pressed before slowly fermenting at cool temperatures to enhance the freshness of the fruit. The wine then spent a few months on lees for increased mouthfeel and texture. Delicate aromatics of bright stone fruits, apricot, lemon rind and subtle spice. These flavours follow through on the palate, backed by cleansing acidity, waxy texture and a refreshing mineral finish.Â
