A debut wine under the label. This wine is 50% Pinot Grigio, partially fermented whole bunch before being gently pressed to seasoned French oak puncheons (500L), 30% Barbera and 20% Merlot which are both direct pressed and fermented off skins in seasoned French oak puncheons. Two months on lees before being sulphured allows for malo lactic fermentation to occur to varying degrees. Fermented with ambient yeast. No pH adjustments or fining. Coarse filtration with diatomaceous earth.