Varietal: Sangiovese & Sciacarello

Vineyard: Vivian Vineyard, Leasingham, Clare Valley

Farming: Organic since 2016

Soil type: Red and Black clay on limestone

Picking date: March 25, April 3 & 14, 2023

Picking method: Hand harvested and sorted in vineyard

Time on skins: approx 3 hours

Processing: Crush and destemmed

Pressing: Take free run and pressings

Cooling / settling: Cold settled off dirt and heavy solids for 24 hours

Ferment vessel: Slavonian oak Foudre for 4 weeks

Aging vessel: Stainless steel on fine lees for 6 months

Filtration: Sterile

Fining: No

Alc: 11.6%

pH: 3.2

TA: 6.5

SO2: 25F, 50T

Production: 880 dozen