Barbera //​ Dal Zotto

Typically deep in colour for the variety, the bouquet is savoury with anise, fennel, roasted meat and liqueur soaked dark plums; the palate is full of serious intent, again showing deep and dark black fruits, with the acidity playing a pivotal role as this low tannin variety provides fine fruit of thrust and cut rather than rugged and drying tannin to conclude; think game and braises and you are on your way to heaven.

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Winemaker

Michael Dal Zotto

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Farming

Sustainable.

Region

King Valley

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Vineyard

VSP system (Vertical Shoot Position), the site in Whitfield has a dark sandy soil with gravel through it, helping to provide structure and texture to the palate.

Grapes

Barbera

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Winemaking

The grape are de-stemmed into open-top fermenters.  Fermentation takes approx 10 days and is then left on skins for a further 14 days depending on the level of extraction. 100% French oak, with a mixture of new and old (never more than 25% new oak). A mix of large & small format oak is used to create balance.

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