A Riverland version of Beaujolais, using varieties appropriate to the place they are grown

40% Negroamaro, 35% Aglianico, 25% Nero d'Avola from the Bassham Family Organic and Biodynamic vineyard in Barmera. 

Bright and juicy with very little tannin, the lovely earthy, amaro-esque savouriness, cola berry/chinotto characters are still there, but play second fiddle to the sour cherry jubey fruit vibe. 

Winemaking ProcessWild fermented in stainless steel, each variety is were picked and fermented separately – the Negroamaro and Nero d’Avola on skins for 7 days, the Aglianico pressed off after 3 days. Everything is blended prior to bottling.