Native family red grape of Molise Abruzzi now grown in the Barossa Valley.
Made via 20% whole bunch wild yeast ferment in small open top fermenters, soft pump overs, basket pressed
to barrel to complete ferment and bottled unfiltered.
Hand picked and destemmed into 500kg casks for 4 hours then basket pressed to seasoned French oak for
natural fermentation for 3 weeks and a further 8 months maturation before racking and natural cold settling
before bottling.
A truly charismatic red table wine with high perfumed dark red spiced summer fruits that runs through the
palate with added licorice, violets and smoked cured meats and the finish is long, fresh and lively with lovely
ripe fine tannins.
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