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Made from Sangiovese this year (it was Nero in 2021), the fruit was sourced from a mature family vineyard in the sub-region of Kings Billabong, where the vines grow on limestone studded red-brown loam. Kev likes to use Sangiovese for rosé for its ability to capture colour and acidity without any overbearing phenolics, keeping it lip-smacking and very attractive.

The fruit was picked in the cool of dawn and immediately taken to the winery to be whole-berry pressed. Only the finest portion of the press cycle was taken and then fermented at cool temperatures. The wine was then settled to clarify before filtration and bottling.