Region: Adelaide Hills, McLaren Vale, Riverland, SA
Variety: Fiano, Arneis, Zibbibo, Nero d'Avola
The fruit from four different vineyards was picked over four consecutive days in early March (Fiano March 4th, Arneis 5th, Nero 6th and Zibibbo on the 7th). The 2020 vintage was challenging, with low crops as a result of disruptive weather during flowering in November. To make up for this we sourced a one-off parcel of Arneis from the high-altitude Yacca Paddock vineyard at the southern end of the Adelaide Hills. The Zibibbo was given 24 hours pre-ferment skin contact to extract greater aromatics, whereas the Nero was taken from the press after just a few hours to provide colour, then the four varieties were co-fermented. The wine was bottled with 12 g/L residual sugar and completed its fermentation in the bottle over the winter, becoming fully dry and resulting in a final pressure of 2.5 to 3-bar, producing a gentle foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur = 100% natural goodness.