50% Sangiovese, 25% Sciacarello, 15% Grenache & 10% Malbec. Numerous batches of fruit where sourced from Bass Hill, Vivian and Attunga Vineyards. The fruit was picked over various days through out vintage and in the winery was 100% destemmed. Whole berry ferments occurred using indigenous yeasts, they where plunged once or twice a day and generally lasted 2 weeks. Following this the fruit was pressed to tank where it settled off large lees for a few days and then was transferred to ceramic egg and old oak for 3 months of maturation. The wine was then blended to tank where it sat on fine lees for a further 6 months. Following this, a small sulphur addition was made and the wine was bottled without fining or filtration.