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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.

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Intense yellow, not completely limpid. To the nose the wine offers notes of citrus, yellow ripe fruits and Mediterranean herbs. In the mouth is fresh, fruity and pleasantly easy to drink.

Dry sparkling wine fermented in the bottle. Blend of Sauvignon Blanc and Trebbiano Modenese pale yellow with reflection green, pleasant bubble, varietal nose, grapefruit and tomato leaf, mineral note with strong acidity. In an aperitif and in combination with meats, fresh cheeses, dumpling and tigelle. Serving temperature: 8/10 ° C

Bright straw yellow color with light gold reflections. Aromas of broom and elderflower, marine and mineral hints with a delicate touch of vanilla, great evolution during aging. Full bodied, with good acidity to balance the fruitiness, sapid and mileral, well balanced and long finish. Serving temperature 14° approx with elaborated first courses, fish, white meat, soups

This wine is of an intense straw color. It has an elegant nose that gradually releases a vivid and definite perfume of the white fruit from which it is made. In the mouth the impact is dense and dry and these two sensations balance each other so that the perfume is matched by a somewhat dry finish.

The base wine is made with grapes fermented on the skins for three days. To ferment in the bottle we only use fresh must obtained by gently pressing Moscato grapes which were previously dried on trellises. It is a semi-sparkling wine, re-fermented in the bottle with indigenous yeasts; La Mossa di Baal is un-disgorged and unfiltered, with no added sugar and no added sulphites, is presented on the lees, cloudy and not perfectly limpid.

The San Mattia Bianco Veronese Igp is clear and straw-coloured with greenish notes. On the nose it immediately gives out young fragrances of flowers and fruit, especially citrus and white flowers; shortly after, more complex aromas of exotic and yellow-fleshed fruit are released. On the palate it is fresh and savoury, with medium persistence, leaving a pleasant sensation of non-aggressive fruit in the mouth. With its 12% vol. alcohol content and light and lively body, the San Mattia White is a pleasant wine suitable for celebrating all peaceful moments of daily life. Fruit from Organic farming.