Crittenden's growers operate the best sites for Sangiovese in Heathcote. Grapes are completely hand harvested and transported to the winery for immediate destemming and crushing. The juices are inoculated in open fermenters and hand plunged three times a day during the early stages, followed by twice daily plunges as the wine approaches completion. Pinocchio is pressed off skins at full dryness to a mixture of three and four year old barrels. Crittenden avoids the use of new oak for Italian varietals as the sweet, sappy oak characters detract from the natural structure and savouryness of fruit. After a year's maturation, Pinocchio is brought out for a filtration before bottling. Alcohol 13.5%