Another beautiful Italian varietal from the Chalmers Vineyard in Heathcote. Rich, oily and weighty, this is a perfect accompaniment to a nice seafood meal or roast chicken. 

Technically speaking, a lot going on here. Half of the fruit was pressed to tank, half destemmed and left to soak for 3 days. Racked to old French oak barrels for fermentation. It was a long, slow ferment - about a month. Left on lees for 5 months, until bottling. Wild yeast fermented. Unfiltered, unfined. No adds apart from minimal sulphur.