Vermentino but not as you know it – fermented on skins for 3 weeks!
The Vermentino fruit used to produce this wine was sourced a slight northern aspect of Gullyview vineyard. The vines are 10 years old and planted on red clay on limestone, ‘Terra Rosa’ soil. We hand picked the fruit on the 9th & 12th of March at 10.5 & 11 baume respectively. In the winery the fruit was 100% de-stemmed and fermented in open fermenters for an average of 3 weeks. The ferments were hand plunged once a day before pressing. The wine was matured in stainless steel tanks on fine lees for 6 months. Prior to bottling the wine was racked and a small sulphur addition made. The wine was bottled unfined and unfiltered.