Region: Central Ranges, NSW
The wine is made in a similar way to Acid Bianco, half spends 10 months on skins in the same terracotta amphorae, half direct pressed to old oak barriques, topped once but otherwise untouched, bottled by gravity, no so2. Been in bottle for 10 months and very stable, we're now ageing our whites at least as long in bottle as in barrel to allow for proper development and complexity.Light yellow colour, palate is soft, textural and silky, lots of tertiary aromatic fun from the macerated amphora portion, while the straight barrel-aged portion provides some varietal apple and pear notes if you're looking. Lemon drop acidity that is gentle and not piercing. Big Icy Pole energy.