An homage to Nonno and Zio’s annual home-made vino da tavola using Californian Zinfandel - in spirit.
Harvested at the end of October from 24 year old vines planted over the sandy soils of the Black Sage Bench in the Okanagan Valley.
Conventionally farmed - vineyards in transition to organic.
Natural primary and malolactic fermentation in neutral vessel, with 10 days on skins. Blended with 10% Syrah, and aged for 7 months in a small oak barrel.
0.02 g/l sulphur added at destemming.
Unfined & Unfiltered.
TA: 6.9 g/l
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