The brief for this wine: make something well suited to drinking while devouring anchovies in the hot sun, naked. Giovanni ama le acciughe. Garganega from Mt Crawford left on skins for 8 hours, combined with some of Parish Hills' finest Vermentino, which saw maceration for 4-5 days. To this, a dash of Sauvignon Bianco from Lenswood – direct pressed and barrel stirred – was added. These three wines were blended until al dente to the sounds of Fred Buscaglione. Green almond, lemon pith, slightly oiled texture, tropicalypso disco.

Sangiovese from the Hoffmann vineyard in the Barossa Valley picked early for freshness and natural acidity. One portion saw an extended maceration for deeper flavour and softer tannin, the remaining half was pressed earlier for brighter fruit and "tannino croccante". Sent to old oak to get a little plumper and increase the "quality of flavour". Una piccola quantità di zolfo aggiunto.