Spinifex Aglianico 2020
Pete Schell's Aglianico is drawn from vines rooted in the quartz clay and granite soils of Caj Amadio's vineyard near Kersbrook in the northern Adelaide Hills, at 300 metres above sea level. Aglianico is already a late-ripening varietyāmore so at this kind of altitudeāand these are always Spinifex's last vines to be harvested. Pete says, āAglianico has shown a great affinity for this site with the fruit ripening very late, typically just before the break in the season, with deep flavours, fresh tannins and high natural acids.ā
The fruit is fully destemmed and the fermenting wine spent two weeks on its skins before being matured in large-format casks, thick-stave demi-muids and stainless steel. To capture the varietyās perfume and bright fruit, it was bottled unfiltered after 10 months. With the exception of a little sulphur dioxide, nothing was added.
Spinifex Aglianico 2020
Pete Schell's Aglianico is drawn from vines rooted in the quartz clay and granite soils of Caj Amadio's vineyard near Kersbrook in the northern Adelaide Hills, at 300 metres above sea level. Aglianico is already a late-ripening varietyāmore so at this kind of altitudeāand these are always Spinifex's last vines to be harvested. Pete says, āAglianico has shown a great affinity for this site with the fruit ripening very late, typically just before the break in the season, with deep flavours, fresh tannins and high natural acids.ā
The fruit is fully destemmed and the fermenting wine spent two weeks on its skins before being matured in large-format casks, thick-stave demi-muids and stainless steel. To capture the varietyās perfume and bright fruit, it was bottled unfiltered after 10 months. With the exception of a little sulphur dioxide, nothing was added.
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Description
Pete Schell's Aglianico is drawn from vines rooted in the quartz clay and granite soils of Caj Amadio's vineyard near Kersbrook in the northern Adelaide Hills, at 300 metres above sea level. Aglianico is already a late-ripening varietyāmore so at this kind of altitudeāand these are always Spinifex's last vines to be harvested. Pete says, āAglianico has shown a great affinity for this site with the fruit ripening very late, typically just before the break in the season, with deep flavours, fresh tannins and high natural acids.ā
The fruit is fully destemmed and the fermenting wine spent two weeks on its skins before being matured in large-format casks, thick-stave demi-muids and stainless steel. To capture the varietyās perfume and bright fruit, it was bottled unfiltered after 10 months. With the exception of a little sulphur dioxide, nothing was added.
