Wild fermented in stainless steel, Nero d’Avola is a native Sicilian variety that is perfect suited to the hot, dry climate of the Riverland. An incredibly versatile variety, while many know Nero d’Avola for the big bold reds of Sicily, with its sour cherry and naturally high acidity, we feel it is the perfect variety for Rose.
After crushing, the fruit was left to soak on skins for 6 hours, giving the wine it’s lovely blush pink colour. The nose charges at you with candied strawberry, rose petal, and that ubiquitous but undeniable strawberries and cream aroma that just keeps going and going. On the palate, a certain elegance – these fruit forward flavours persist, while the classic Nero d’Avola acidity comes in to keep things fresh and crunchy, evolving the flavours into a slightly underripe stonefruit spectrum – white peach or nectarine.