PODUCER: Tim Wildman
REGION: Adelaide Hills, South Australia
GRAPE VARIETIES: 48% Nero d’Avola, 23% Mataro, 10% Zibibbo, 10% Fiano, 9% Arneis
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, frothy foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur
WINEMAKING: All the fruit was harvested in the cool of the early morning to retain freshness and the fruit was transferred immediately to Lodestone Winery in the Adelaide Hills. The Nero d’Avola and Mataro were fermented with around 50% whole bunch for twenty four hours before being pressed off skins to achieve the hazy, rose petal colour. We’ve been refining the style of the Piggy Pop over the last few years and felt confident to introduce a proportion of white grapes for the first time this year. Not only does this add extra acidity and freshness but it also washes out some tannin without reducing the intense fruit flavours. By making the Piggy as a rosé blend of white grapes and red grapes we think we’ve given it even greater drinkability and a mouthwatering freshness.
TASTING NOTES: Hazy rose petal pink, a riot of cherry aromas with a frothy palate bursting with pomegranate, blood orange and spice. The palate is tangy with the snap, crackle and pop of Nero acidity and a mouthwatering freshness from the Arneis and Fiano. Serve cold, no need to shake before opening
FOOD PAIRING: Friends, Beach, BBQ