Adelaide Hills, South Australia

Farm Rosato


Made up of roughly half Pinot Noir, picked first, gently trodden by foot and pressed to tank. Cabernet Sauvignon and Merlot are then foot stomped, pressed directly and added to the fermenting juice and finally, whole bunches of Cabernet Franc are added to infuse for around a week, before the lot is transferred to six hundred litre ceramic eggs for a year of rest. Reflecting the vintage, this displays great freshness, with delicate notes of wild strawberries and alpine herbs and an amaro-like bitterness that adds plenty of intrigue.

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