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 25 year old vines planted over the sandy soils of the Black Sage Bench in the Okanagan Valley.
Organically farmed - vineyards in 2nd year transition to organic.
Zinfandel (85%) and Syrah (15%) were destemmed wholeberry, natural primary and malolactic fermentation in stainless steel tank. 22 days on skins, free run juice gravity racked into a small oak barrel. Aged for 5 months on lees, gravity racked directly into bottle.
Unfined & Unfiltered.
No added sulphur.
TA: 6.6 g/l
pH: 3.69
Abv: 16%
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