An assemblage of fruit from good vineyards, monitored throughout the growing season by the De Bortoli winemaking team. The vines are trained to yield grapes of full physiological ripeness at desired levels of refeshing acids and natural sugar. Fruit is harvested throughout the cool of night, followed by a gentle pressing to retain varietal character and freshness. Juices are roughly clarified and vinified in a combination of barrel and tank. Fermentation temperatures are controlled to peak at 20C. These techniques improve texture and softness without sacrificing vibrant varietal expression. The tank component retains freshness and lift, barrel ferments in seasoned oak casks contributes texture and complexity. Alcohol 12.0%