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prior to fermentation with a neutral yeast (DV10)
vanilla creme brulee
Hand picked with 20% whole bunch in fermentation and cool ferment on skins for 14 days before pressing to old French oak barrels
Its slightly sweet nature is balanced by moderate acidity and bubbles
Made to be shared with family and friends
Gudilly Adelaide Sangiovese (12) NSW prior to fermentation with aEarthy notes with rhubarb, bracken forest fruits and subtle integrated oak. A soft plum and cherry wine, with light tannins and a lovely balance. Easy drinking with wood oven pizza. Analysis Alcohol: 12. 5% Acidity: 5. 8 g l pH: 3. 59 Std Drinks 7. 4
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