Region: Balnarring, Mornington Peninsula — VIC

Variety: Friulano, Moscato

Farming: Sustainable

Steve Kimonides has his hands in a few pies. One of them is pizza pies, as owner of Footscray’s slice shop as well as the owner of Burn City Smokers. Using space and equipment provided by the fun factory that is Konpira Maru, Steve has made some delicious expressions of Italian varieties through the lens of extreme drinkability and party friendliness.

'Fully destemmed Friulano with whole bunches of Moscato thrown on top and pressed after four days on skins. Wild ferment in French barrique which took around 30 days.
Took all the lees off and left the wine in barrel for 5 months before assembling in tank and letting it hang out for over a month. It displays white peach and white chocolate, it is both 1950s brutal architecture and white fairies dancing at the same time, the color is delightful and this wine will develop beautifully over time.' — note from the winemaker, Steve