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16 cans (375ml) per case
The Farm’s: The Sangiovese is from the heart of the Picadilly valley from the Deanery with its red clay over sandstone on an eastern facing aspect at the bottom of a cold deep valley. The Barley is from Greenwood Farm a certified organic farm in Coleambally NSW.
How the wine was made: The milled grain was mashed in a 1500L wooden fermenter and hopes were added. After some time the wort wasdrained and allowed to cool overnight. Then drestemmed pressed Sangiovese juiceand fresh hops were added to the wort and allowed to naturally ferment to dryness. One dry the beers was condition in oak barrels for 5 months the canned with a further 3 month conditioning in can.
Notes:
Crisp cold tube...Aluminium key... turn it up!...feel the pressure release
Crack it...Pour it....swirl it all around...Kiss it...Sip it....Guzzle it down....
It goes the distance, it's better than speed, it's grapes and grain with a pink bubble bead
16 cans (375ml) per case
The Farm’s: The Sangiovese is from the heart of the Picadilly valley from the Deanery with its red clay over sandstone on an eastern facing aspect at the bottom of a cold deep valley. The Barley is from Greenwood Farm a certified organic farm in Coleambally NSW.
How the wine was made: The milled grain was mashed in a 1500L wooden fermenter and hopes were added. After some time the wort wasdrained and allowed to cool overnight. Then drestemmed pressed Sangiovese juiceand fresh hops were added to the wort and allowed to naturally ferment to dryness. One dry the beers was condition in oak barrels for 5 months the canned with a further 3 month conditioning in can.
Notes:
Crisp cold tube...Aluminium key... turn it up!...feel the pressure release
Crack it...Pour it....swirl it all around...Kiss it...Sip it....Guzzle it down....
It goes the distance, it's better than speed, it's grapes and grain with a pink bubble bead