Some batches of Sangiovese were fermented at a warm 30°C to extract as much flavour, tannin and texture as possible. The remainder was fermented at a lower temperature of 23°C to help retain freshness and lifted fruit characters. The Shiraz was fermented at 25°C to extract more delicate aromatics and fruit flavour. Both varieties were matured in stainless steel to impart freshness to the wine. The resulting wine is our “vino di tavola” Chianti style made for drinking now and every day.
- VIC - King Valley
Winery Tasting Notes
Sangiovese 57%, Shiraz 38%, Canaiolo 5%
The wine is brick red in colour.
The nose has lifted exotic spice and bright brambly red fruits - cherries and wild raspberries - with dark fruit and savoury undertones.
The palate is soft, juicy and fleshy with the bright red fruit flavours of cherry and plum and soft, chalky tannins providing a lingering finish. It has nice drinkability.