Colours of the South Barossa Valley Rosso 2020

The Negro Amaro and Montepulciano were picked on the 28th March with the Aglianico on the 4th April 2019. All the fruit was destemmed and lightly crushed (rollers open) to their fermenters. The Negro Amaro and Montepulciano were co-fermented in concrete open fermenters with header boards and seeded with Melody yeast. Temperatures were allowed to reach 28C with header boards allowing gentle extraction. After 11 days on skins the fruit was basket pressed and transferred into older French oak. The Aglianico was crushed to a smaller open fermenter and indigenous yeast was allowed to start fermentation, one parcel was fermented on skins for 12 days. The two parcels were matured separately in older French oak until blending in January 2020, then the wine was put back into oak until pump out early August 2020. Once pumped out the wine was left in tank to settle naturally before bottling. No fining used.