12.5% alcohol. Dreaming of the Tuscan Hills or the rolling vineyards of Piemonte? This might be the wine for you. Sangiovese takes centre stage at 50% of the blend, with the balance comprising Barbera (30%) and Nebbiolo (20%).

Most of the Sangio comes from Deanery Vineyard in the heart of the Piccadilly Valley.

At 60 years old, these are apparently the oldest plantings of the variety in Australia. Another small batch from Anton’s leased vineyard in Totness is also in the mix. The Barbera hails from Zerella in McLaren Vale, and the Nebbiolo is from Brackenwood in Hope Forest in the Adelaide Hills. All the fruit ferments carbonically for four days, and maturation occurs in ceramic eggs.