This is Vermentino 50%, Nero d’Avola 25% and Zibibbo 25%. Notes from Tim Wildman, the maker..: The Zibibbo was given 24 hours skin contact to extract aromas from the skins, the Nero and Vermentino were pressed together, with two hours in the press to allow for colour to be extracted from the Nero. All three varieties were then blended together pre-ferment. The wine was chilled during fermentation to slow down the ferment as well as to make the wine tartrate stable. It went to bottle at around 12 g/L RS resulting in 3 bar of pressure in the finished wine, which fermented dry in bottle.