Il Palio 2016
Viticulture and Harvest
The fruit for the 2016 Il Palio blend comes from the di Lusso Estate vineyard and another vineyard in Mudgee. All the fruit components were picked in February 2016.
All red winemaking at di Lusso is completed in open top fermenters, with no pumping over – just two plunges of the cap each day. This is a gentle way to make reds, preserving the more delicate of the aromatics while also minimizing tannin extraction. Tannin extraction increases significantly at temperatures over 24 degrees, so wines generally don’t go above 28 degrees during this stage.
The wines were aged in barrel and tank, with blending completed in June 2018. Blend percentages were: Cabernet Sauvignon (80%), Barbera (10%) and Sangiovese (10%).
The Cabernet Sauvignon component gives the wine its firm structure. Flavours of black currant, cherry and plum are attributes of the Cabernet and Barbera, while its savoury touch comes compliments of the Sangiovese. Toasty French oak carries across the palate, with flavours of chocolate and spice.