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On the back of the success of our initial OGGI release in 2012 we have decided to extend the experimentation of skins fermentation with traditional Italian whites. We selected three varieties that are all fairly textural and basically made them like a red wine. Wild yeast fermented in open vats for two weeks before being pressed to old barriques.
The wine then spent 10 months in the same barrels on gross lees before being blended and bottled with minimal filtration and a small SO2 addition.
The final blend:
Fiano 55% (Vaughan Vineyard one the Mornington Peninsula)
Arneis 45% (from our home vineyard on the Mornington Peninsula)
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