Trovato Fiano 2024

Story

TBA

Tasting note

Full fleshed with mouth filling shape, citrus and stone fruit aromatics and subtle vanilla. The textural palate shows soft chalk, fine granite and white cedar, with fresh lemon and lemon curd, white peach, grapefruit, green apple and feijoa. Lees and oak derived characters enrichen with custard apple, marzipan and dry spices. Flickers of Bison grass phenolics and quartz-like, crystalline acidity support a highly textural and succulent finish, enticing you back to the glass.

Vinification

After initial destemming and crushing, 60% of the fruit underwent immediate pressing, cold settling and was racked to tank with light lees, inoculated with W28 yeast and fermented cool, between 12-16 degrees Celsius, to express bright fruit aromatics. At approximately 5 Baume this parcel was transferred to barrel, with its lees, to complete primary ferment. The remaining 40% was held on skins for 6 hours, to elevate flavour and texture, before pressing and transfer to barrel with full solids and inoculation with QA23 yeast. A warmer ferment followed, adding complexity to the profile. Both parcels were sulphured without malolactic fermentation, kept on lees for 7 months with regular stirring, and blended from a total oak mix of 12% new, 24% second fill and balance seasoned oak, all French origin. Heat and cold stabilisation and sterile filtration were carried out prior to bottling.

Vineyard

Lopresti Home Block Vineyard – Flour Mill Road, Whites Valley.

Located less than 2 kilometres from the coastal town of Aldinga and only 4 kilometres from the coastline. Ngaltinga Formation derived alluvial grey sandy clay with pockets of sand interbeds support healthy canopy growth, protecting Pecorino’s fine aromatics and natural acidity. Cooling sea breezes which run across the Gulf St Vincent cool the vineyard and help to retain freshness and vibrancy.

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