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The WineSangiovese is the noble central Italy variety which has been in the mainstream of Italian viticulture for centuries. Its true quality is now being allowed to shine as it is no longer required to be blended with inferior varieties. Sangiovese has a forty-year history in the Mudgee region and the modern vineyard renaissance in the region has seen a significant increase in vineyard plantings. This is the eleventh release of the di Lusso Sangiovese.
ProductionThe fruit was sourced primarily from our vineyard, supplemented with fruit purchased from another in Mudgee.
The grapes were harvested at optimum flavour ripeness and a Baume of 13.5o. The fruit showed good colour development and typical flavour characteristics for Sangiovese. The fruit was crushed into a four ton fermenter and yeast was added immediately to begin fermentation. The fermenting juice was gently pumped over three times daily. The temperature was allowed to rise to 30 oC in the early stages of fermentation and thereafter reduced to approximately 25 oC for the remainder of the fermentation time.
Following completion of the alcoholic fermentation, the wine remained on skins for a time to help draw out the wonderful tannins that Sangiovese can exhibit
The wine was pressed and transferred into older puncheons and hogsheads for malolactic fermentation.
The wine was bottled in November 2015
The wine shows deep red colour with crimson hues. The aroma is typical of Sangiovese with cherry, raspberry, dried herbs and the slightest hint of spice. Oak plays no prominent role in the aroma profile. The palate shows the same cherry and raspberry fruit, fresh rosemary and a subtle finish of vanilla from the new French oak. This wine shows the typical savoury character of Sangiovese. The palate structure is very even and the flavour lingers well. The tannins are fine and elegant as a result of extended post-fermentation maceration.
Residual Sugar <0.25gL
Titratable Acidity 5.6gL
Volume – 4200L