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Viticulture and Harvest
Grown on the di Lusso Estate vineyard. Correct canopy management is crucial for Vermentino, so as to ensure the hot summer sun does not burn the fruit’s skin.
With an early start to summer – beginning at the start of November 2015 with 40 deg days – the fruit achieved ripeness rapidly and was harvested over 1 month early on the 27th February 2016.
The skin of Vermentino has very soft phenolics, allowing for the free run and pressings fractions of the juice to be combined immediately. The wine settled and racked, with this year’s juice allowed to contain a higher level of solids. This allows for greater ferment nutrients and a slightly fuller palate. The juice was fermented at 13 degrees with a combination of Italian yeasts that are favoured for their citrus and tropical characters.
An aromatic mesh of honeysuckle and lemon blossom provide an opening cue to the wine’s palate, which follows through as an infusion of green apple, honeydew melon and lemon. Vermentino’s typical “salt and white pepper” character carries across the palate, making for a wine that finishes lively and fresh.
TA: 6.32 g/L
RS: 1.20 g/L
Cellar: 5 years