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 20-26 year old vines in two different vineyards planted over the sandy soils of the Black Sage Bench in the Okanagan Valley.
Organically farmed by the Desert ill vineyard crew - vineyards in 3rd year transition to organic.
Zinfandel (85%) and Syrah (15%) were destemmed wholeberry, natural primary and malolactic fermentation in stainless steel tank. 29 days on skins, free run juice gravity racked into a small oak barrel. Aged for 7 months on lees, gravity racked directly into bottle.
Unfined & Unfiltered.
No added sulphur.
TA: 6.8 g/l
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