McLaren Vale, South Australia, Australia
Hand picked old-vine Zibibbo, destemmed and fermented with native yeast in terracotta amphorae. The skins, seeds and juice remained covered for six months, and a natural FLOR layer of yeast developed, helping to protect the wine. The wine settles before being racked and sent to bottle unfiltered and unfined. Salty and wild, with aromatic white elderflowers, lemon verbena, peach, lemon oil, ginger, and a Belgian White Ale cereal grain savoriness.