The Sangiovese fermented with inoculated yeast BM45 and wild yeast. The ferment temperatures reached and were maintained at 30°C. Once the wine finished alcoholic fermentation the free run juice was drained and the skins then lightly pressed. The wine was allowed to settle for a day before it was transferred to barrels for malic acid fermentation and barrel aging, where it spent a further 14 months. The wine was then blended, fined and bottled.
- VIC - King Valley
Winery Tasting Notes
The colour is a garnet red with a purple hue.
Mouth-watering aromas include dark cherries, exotic spices, blood plums and cherries. As the wine opens up there are earthy, savoury, cigar box and leather tones, these follow onto the palate.
The palate is classic Sangiovese, bursting to life with vibrant, crunchy cherry and plum flavours. It is juicy, fleshy and drinkable.
Serve it with a well marbled rib eye with garlic herbed butter.