2016 ‘Mammolo’ Sciaccarello. 12.9% Alc. 70 dozen produced.
The fruit was sourced from Vivian vineyard in Leasingham. Sciaccarello was grafted onto Sangiovese 5 years ago. Hand picking occurred on the 12th March at 12.3 baume. In the winery the fruit was 100% destemmed into open fermenters where natural fermentation took place over a two week period. The ferments where lightly hand plunged once or twice a day. Folllowing this the wine was pressed and settled off large lees for a few days before being transferred to ceramic egg for maturation, where it sat for 10 months. The wine was then racked, a small sulphur addition made and was bottled with out fining or filtration.