Sourced from fine vineyards under contract in King Valley, the remainder from the Crittenden property at Dromana, all parcels are picked by hand. Grapes are transported to the Crittenden wineworks where they are processed as whole bunches through an airbag press. Juices are settled without enzymes for twenty four hours and racked to controlled fermenters. Vinifications are limited to moderate temperatures of 16C for up to three weeks until batches are completely dry. The fermented wine then spends some time in tank on lees to impart texture and infuse complexity. Treated to a term of age unoaked and without any malolactic, Pinocchio is filtered after a few months and made ready for bottling.