PRODUCER: Tim Wildman
REGION: Adelaide Hills, South Australia
GRAPE VARIETIES: 30% Zibibbo, 26% Fiano, 24% Arneis, 17% Nero d’Avola, 3% Mataro
ABV: 12 %
FARMING: The wine is bottled with 12 g/L residual sugar and completes its fermentation in the bottle over the winter becoming fully dry and resulting in a final pressure of around 3 bar, producing a gentle foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur
WINEMAKING: The Zibibbo was given 24 hours pre-ferment skin contact to extract greater aromatics, the Nero and Mataro were taken from the press after just a few hours to provide colour, then co-fermented with the Fiano and Arneis. Interestingly the wine always goes into bottle a bright candy pink colour which transforms into the classic peachy orange over winter, a result of us not using any sulphur so the brighter red and pink colour compounds fall out of solution.
TASTING NOTES: Nectarine orange colour with explosive peachy, floral aromas. Frothy and foaming bubbles deliver mouthfuls of pink grapefruit and zingy cut-lime fruit with a smashable watermelon wetness providing great gluggability. She's fun! Chill down, shake well before opening, serving suggestion: beach or bus, 2 people 10 minutes.
FOOD PAIRING STYLE: Friends, Beach, BBQ Fresh & Juicy