60% Sangiovese, 20% Grenache, 15% Sciacarello & 5% Malbec. Numerous batches of fruit where sourced from Vivian, Gullyview and Basshill Vineyards. The fruit was picked over various days throughout vintage and in the winery was 100% destemmed. Whole berry ferments occurred using indigenous yeasts, they were 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 amphora and old oak for 3 months of maturation. The wine was then blended to tank where it sat on fine lees for a further 5 months. Following this, a small sulphur addition was made and the wine was bottled without fining or filtration.