Dolcetto is sourced from good vineyards in the Barossa and Limestone Coast. Grant Burge include only those parcels which can best display the engaging varietal characteristics of the Dolcetto grape to create a wine that's refreshingly fruit driven yet appealingly complex and well balanced. Bunches are destemmed and lightly crushed to retain primary fruit flavours, components are kept separate throughout the winemaking process. Juices are vinified at 20�C to retain vibrant fruit flavours, the fermentations are stopped early to retain natural sweetness. Upon completion the wine is immediately bottled in order to retain carbon dioxide, a natural by product of the fermentation, to be slightly frizzante.