2023 DeNero Nero d’Avola

Winemaking The grapes were hand-picked at optimal ripeness and crushed to Pearle oak open top fermenters. The wine underwent a natural fermentation with hand plunging 3 times daily until the completion of fermentation. The wine was then pressed through a small hand basket press and filled to neutral French oak 300L hogsheads for 10 months. The wine completed natural malolactic fermentation in barrel with no SO2 used until bottling. The wine was neither fined, nor filtered.

Nero d’Avola 100%

Single vineyard Marananga, Barossa Valley

Paul Georgiadis