Wild fermented in stainless steel, Nero d’Avola is a native Sicilian variety that is perfectly suited to the hot, dry climate of the Riverland. After crushing, the fruit was left to soak on skins for 6 hours, giving the wine its lovely blush pink colour – maybe a little lighter than the previous few years. The cooler vintage conditions meant that acids remained high, even as sugar levels increased and flavours developed, meaning we have a little higher ABV than previous years, but also more depth of flavour, whilst not compromising freshness and drinkability.