The base for this wine is made in a similar method to our still Rosé, and for our initial vintage Sangiovese was used as the base wine. The juice is left in contact with the skins for a few hours in the press to infuse colour and fruit flavours, and then pressed off into a tank and fermenting cool as we do for our whites. The natural acidity and freshness added by making a sparkling version balance the sweet fruit flavours and residual sugar of approximately 40g/L.
Our sparkling Blanc de Blanc is made in the traditional method and is produced from the highest quality fruit each vintage which is specifically selected to showcase the varietal characteristics and terroir of the South Burnett.
Barbera is an Italian varietal grown mainly in the northern regions of Italy. Known for its high acidity it is often aged for long periods in oak barrels or blended with other varietals to soften the palate. Our 2015 Barbera was fermented in open vessels and hand plunged before spending 12 months in oak just to enhance the complexity and body of the wine. In the South Burnett our warmer climate naturally helps to bring this varietal into better balance and as a result our Barbera is 100% and has been left unfined and bottled while still fresh and youthful to highlight its delicious berry and cherry notes.