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Wild fermentation was completed in barrel and allowed to mature on its own lees for six months
wine was transferred to the cellar for maturation in selected French oak puncheons and barriques (30% new)
This moderates temperatures
Tim Smith sees Viognier as a varietal with a sturdy point of difference
The aroma is very fruity and characterized by plum and marasca cherry scents
Pietradolce Etna Rosato DOC 2022 mildura Wild fermentation was completed inAn attractive and bright salmon colour, this wine is bursting with wild red berry and strawberry fruit aromas. The palate is complex and delicate with a subtle intensity of pure redcurrant and raspberry fruit flavours with a lively, mineral freshness.
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