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The Fiano comes from two vineyards in McLaren Vale grown by Ben Lacey. One in the Tatachilla sub region of southern McLaren Vale. Only a few kilometres from the sea and almost at sea level, it is a cool maritime influenced area of the Vale. Sandy loam over a shattered limestone base, scattered with ironstone fragments. This parcel was fermented in stainless steel, using a combination of natural and mixed culture yeasts. The second vineyard is in the Northern and high-altitude region of Seaview in McLaren Vale, with thin red loam over a solid limestone geology. The grapes were harvested with a selective harvester and tipped straight into an open fermenters as whole berries. Fermentation was allowed to occur naturally and then later over seeded with aromatic yeast. The ferment was allowed to tick away slowly for approx. 3 weeks. The final blend was 60% cold tank ferment, 40% full skin contact for three weeks.

Biagi Fine Italian Wines Abruzzo Italy exclusive to Eccellenza Australia. Pecorino Organic DOC An ancient vine rediscovered and vinified using modern technologies to enhance all its aromas and flavours.Organic wine with a pale straw yellow color with slight greenish reflections.It is a fresh, fruity wine with citrus notes, aromatic herbs and hints of white peach, cedar, sage, jasmine and acacia.Ideal with appetizers and raw fish, shellfish, first and second courses based on fish. Serve at a temperature of 10-12 degrees. 14% VOL.

Tasting Notes Aroma Bright and lifted aromas of pear skin, delicate florals and hints of almond . Palate Zesty and refreshing with delicate flavours of pear and lychee, the palate has a lovey texture with great drive and a moreish finish.

Grapes: 100% Pecorino Vineyard Area: Our Pecorino grapes grow in the province of Chieti, in the Abruzzo region of Central Italy, at 130 m from sea level, facing South and East on limestone-clay soil. Age Of Vines: In average 10-15 years old. Plant Training And Density: The vineyards are all trained using the Guyot method. Plant density is approximately 3.500 vines per hectare. Harvest: Our grapes are hand-picked in the first week of September. Vinification: The Pecorino grapes are de-stemmed and softly crushed. The must is then chilled to 12°C and left to rest for approximately 18 hours. The juice is then placed in stainless steel tanks for fermentation, which is carried out using selected yeasts at a controlled temperature of 18°C. The wine is left to rest in stainless tanks for 2 months. Winemaker’s Notes: Straw-yellow colour with some green hints. A refreshing, crisp white wine with sweet ripe fruit of peach and mango with warm spices and minerals. On the palate it has a rounded flavour, a creamy texture with peaches and an intense, clean finish. It is a great partner to grilled fish, fresh cheeses and white meats.