South Australia

Predominately nebbiolo based rosato, which is direct pressed, with slight oxygen impartation to reduce any harsh phenolics. Matured in stainless steel, with a touch of barrel ferment and left on lees for 7 months. A touch of sangiovese and aglianico added to the blend to help tame the nebbiolo acidity, bringing a fuller mouthfeel upfront and slightly sweeter and softer fruit profile too. - GAG