Fine bright salmon colour. The bouquet is aromatic yet subtle, with notes of orange skin, blossom and red currant. The palate is precise with a tight line of acid. Fresh citrus finish (orange/clementine skin) and beautifully dry and elegant The wine is fermented with indigenous yeasts in cement tanks following destemming and a light crush with no maceration. The wine remains on lees in cement tanks for six months prior to bottling. Alberto Graci with sister Elena farm their vineyards on the north face of Mt Etna, at 600 - 660 m.a.s.l. at Arcuria, Passsopisciaro. Fifteen hectares are planted to Nerello Mascalese and 2.5 to Carricante and Catarratto. Part of the vineyard is ungrafted alberello (bush vines) at a total density of 10,000 per hectare. Graci also own an 80 year old vineyard (bush trained) in Contrada Feudo di Mezzo, Passopisciaro at 600 m.a.s.l. In Contrada Barbabecchi at 1000 1100 m.a.s.l. Graci own a 1.5 hectare vineyard planted about 100 years ago which is harvested in November.

We select the fruit from the cool south-facing slopes high in the Adelaide Hills. Sweet strawberry, cherry and spice aromas follow through to the palate, where the lively bubbles add lift and balance to these fruit flavours. This wine has wonderful length and supple mouth feel. Winemaking: The fruit is all hand-picked and whole bunch pressed into tank for fermentation. A remaining parcel of Pinot Noir is fermented as red wine in open top fermenters with daily plunging. Fermentation lasts around 12 days and the wines go through malo-lactic ferment over winter to soften the acids. Blending then takes place, combining the clear base wine with around 4-7% of the red wine to achieve the pale pink colour and fruit lift that is signature of this wine. Try with tuna sashimi, salmon or chilli prawns.