Latest Technical Specifications · NV
Alcohol 12.0%
pH 3.65
Total Acidity 6.3 g/L
Region Riverina
Production Details Fruit showing fresh-berry flavours and balanced ripeness is selected; the grapes are crushed and fermented on skins at 22–24°C for 5–6 days to extract ripe red colour and fruit flavours.
Tasting Notes Vibrant cherry and berry fruit, with a hint of spice enhancing sweetness and palate length; sweet and medium-bodied.
Food Pairing Tapas, a riverside picnic, or backyard barbecue dishes.
Vintages
NV Technical Specifications
Alcohol 12.0%
pH 3.65
Total Acidity 6.3 g/L
Region Riverina
Production Details Fruit showing fresh-berry flavours and balanced ripeness is selected; the grapes are crushed and fermented on skins at 22–24°C for 5–6 days to extract ripe red colour and fruit flavours.
Tasting Notes Vibrant cherry and berry fruit, with a hint of spice enhancing sweetness and palate length; sweet and medium-bodied.
Food Pairing Tapas, a riverside picnic, or backyard barbecue dishes.
Sources: winedata.debortoli.com.au ↗ · Compare this vintage