Once picked, the grapes are crushed and left in contact with their skins for between one and three hours to obtain the desired colour. The juice is then run off the skins into a stainless steel tank to undergo wild fermentation.

The grapes for the 2017 Sangiovese Rosé come from three distinct vineyards within the Barossa Valley and Wrattonbully. The two Barossa Valley blocks include Tony Brooks’ vineyard in Gomersal, with rich, red brown earth over limestone giving the wine depth and length; while Kevin Burgemeister’s Penrice site of brown, sandy loam gives the wine perfume and freshness. Our Wrattonbully vineyards are distinctly terra rossa, red sandy loam over limestone, giving the wine a powerful depth of flavour coupled with a mineral texture.