Sourced from the Chalmers Heathcote Vineyard where the Aglianico plantings have been established on the top of the Mt Camel ridge at 240m elevation in rocky Cambrian terrain. Hand picked fruit is 100% destemmed and fermented in open fermenters without a yeast addition. Fermentation typically goes for 20 days. The wine is then pressed and matured in 90% old and 10% new French barriques. Malolactic fermentation is natural. The wine is then bottled without fining and with little or no filtration after about 18 months.
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Sourced from the Chalmers Heathcote Vineyard where the Aglianico plantings have been established on the top of the Mt Camel ridge at 240m elevation in rocky Cambrian terrain. Hand picked fruit is 100% destemmed and fermented in open fermenters without a yeast addition. Fermentation typically goes for 20 days. The wine is then pressed and matured in 90% old and 10% new French barriques. Malolactic fermentation is natural. The wine is then bottled without fining and with little or no filtration after about 18 months.
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