The Giallo was fully destemmed and wild fermented without any sulphur in stainless.

Left till the first day of Spring, basket pressed, the wine was left in seasoned hogs heads for nearly 24 months, until being racked once to tank before bottling unfined unfiltered in late winter 2025.

 Oxygen is a big part of this wine with the sulphur kept at a minimum including at bottling (free so2 of around 1.5g/hl). This combined with the time creates a very stable wine that can be enjoyed many days after opening. The finished wine has no additions at any point other than SO2

Rich and golden with a lovely orange tinge, this leaps from the glass with lychee, rose water, Turkish delight, summer flowers and marvellous grapey lift. There’s a lovely balance between sweet and savoury, and it’s full and plump with nip and talcy grip from well-resolved phenolics and a faint but carrying mineral salty line through the centre. A joyous riot of flavour and texture.

Planted 2014, the Moscato Giallo has been the cornerstone of our aromatic field blend the Lina Lool as well as the zero sulphur zero sugar sparkling Splendido.

Select picked in the vineyard April 5th, the hardy thick skins and the restrained canopy meant that aside from a little bird damage selected out all fruit was able to be used.