2024 Skin Party Fiano
Tens of thousands of Fiano whole berries writhe together with zillions of partying yeasties for two weeks in an open fermenter. No intervention except for occasionally stirring the pot and provoking another orgy of fermentation. No fining.
Fiano from a vineyard in the Northern and high-altitude region of Seaview in McLaren Vale. The grapes were harvested with a selectiv® harvester and tipped straight into small open fermenters as whole berries. Fermentation was allowed to occur naturally using the wild yeasts native to the vineyard. The ferment was allowed to tick away slowly until dryness in a coolroom at 12-13C which took approx. 3 weeks, when it was pressed to seasoned Hogs Heads for 8 months maturation on lees prior to bottling. No fining or acid additions.
12.0% Alc/Vol
Tens of thousands of Fiano whole berries writhe together with zillions of partying yeasties for two weeks in an open fermenter. No intervention except for occasionally stirring the pot and provoking another orgy of fermentation. No fining.
Fiano from a vineyard in the Northern and high-altitude region of Seaview in McLaren Vale. The grapes were harvested with a selectiv® harvester and tipped straight into small open fermenters as whole berries. Fermentation was allowed to occur naturally using the wild yeasts native to the vineyard. The ferment was allowed to tick away slowly until dryness in a coolroom at 12-13C which took approx. 3 weeks, when it was pressed to seasoned Hogs Heads for 8 months maturation on lees prior to bottling. No fining or acid additions.
12.0% Alc/Vol
Tens of thousands of Fiano whole berries writhe together with zillions of partying yeasties for two weeks in an open fermenter. No intervention except for occasionally stirring the pot and provoking another orgy of fermentation. No fining.
Fiano from a vineyard in the Northern and high-altitude region of Seaview in McLaren Vale. The grapes were harvested with a selectiv® harvester and tipped straight into small open fermenters as whole berries. Fermentation was allowed to occur naturally using the wild yeasts native to the vineyard. The ferment was allowed to tick away slowly until dryness in a coolroom at 12-13C which took approx. 3 weeks, when it was pressed to seasoned Hogs Heads for 8 months maturation on lees prior to bottling. No fining or acid additions.
12.0% Alc/Vol