Latest Technical Specifications · 2024
Alcohol 14.0%
pH 3.53
Total Acidity 5.86 g/L
Grape Varieties Sangiovese from two original clones at Shelley's Vineyard, with MAT7 clone at Melville's Vineyard
Region Rutherglen
Soil Gravel, Clay and alluvial soil mix at shelley's vineyard
Pressing Method Pressed After Seven Days Of Fermentation On Skins
Maceration 7 days
Oak Types Older French and American oak
Barrel Size Hogsheads and puncheons
Production Details Grapes harvested and crushed in the cool of the morning, fermented on skins for seven days, pressed, then barrel-aged for ten months.
Tasting Notes Vibrant red with brick-red hues; red berries, cherries, spice and dried herbs; elegant, dry and medium-bodied
Food Pairing Pizza, pasta, traditional Italian cuisine, minestrone soup with parmesan and crusty white bread, bruschetta, lightly cured meats and vegetables
Vintages
2024 Technical Specifications
Alcohol 14.0%
pH 3.53
Total Acidity 5.86 g/L
Grape Varieties Sangiovese from two original clones at Shelley's Vineyard, with MAT7 clone at Melville's Vineyard
Region Rutherglen
Soil Gravel, Clay and alluvial soil mix at shelley's vineyard
Pressing Method Pressed After Seven Days Of Fermentation On Skins
Maceration 7 days
Oak Types Older French and American oak
Barrel Size Hogsheads and puncheons
Production Details Grapes harvested and crushed in the cool of the morning, fermented on skins for seven days, pressed, then barrel-aged for ten months.
Tasting Notes Vibrant red with brick-red hues; red berries, cherries, spice and dried herbs; elegant, dry and medium-bodied
Food Pairing Pizza, pasta, traditional Italian cuisine, minestrone soup with parmesan and crusty white bread, bruschetta, lightly cured meats and vegetables
Sources: winedata.debortoli.com.au ↗ · Compare this vintage