Bolle di Compasione
A project of passion within a passion project built on compassion. Glera from the Picadilly Valley given a mash and sent to bottle a la the Prosecco col Fondo of olde.94% Glera6% Compassione100% La Libertà
A simple drink for complicated times. Our take on a bottle fermented Prosecco (col Fondo) that has some heart. Fruit from the Picadilly Valley, hand-picked, destemmed and fermented in stainless until al dente. Bottled with nothing but love. Each year we make it we'll donate $1 from every bottle sold to a charitable cause to give everyone a warm, fizzy feeling.FOOD MATCH:
Bush Heritage Australia.
A white wine of maximum refreshment but enough character to stand up to Roberto Benigni on a bad day.55% Vermentino45% Malvasia100% Oceanico
The brief for this wine: make something well suited to drinking while devouring anchovies in the hot sun, naked. Giovanni ama le acciughe. Two parcels of vermentino: one from the Adelaide Hills, and one from the Riverland, introduced via Tinder to some Riverland malvasia that saw medium levels of skin maceration. The three wines were blended until al dente to the sounds of Fred Buscaglione. Lifted aromatics, texture, nice acid, vino bianco, etc. etc.
Che cosa desideri? It's pink and wet. Pure romance juice, no matter your persuasion. Eat some vongole, read some poetry, take your pants off. Our cup runneth over.60% Nebbiolo40% Sangiovese1000% Pruriginoso
A dry rosato made from handsome nebbiolo and sangiovese fruit off the Hoffmann vineyard in the Barossa Valley. Picked early, the juices said arrivederci to their skins after a short but satisfying love-making session (four hours). The naked juice was then left to naturally froth with its solids before being summoned to a romp in some well seasoned oak where it spent some time being worked on its knees. Bottled with una piccola quantità di zolfo.
Rosso Del Giorno
An enthusiastic, vibrant and devoutly Catholic red wine for drinking with il diavolo and pepperoni pizza (Dominos probably) in bed. Cherries, plums, cigar box spice and dry tannin. Yummo.100% Sangiovese100% Stupefacente
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.