The hand-harvested Shiraz and Sangiovese grapes are transported to Kooyong winery on the Mornington Peninsula in half tonne bins. The fruit is destemmed and pumped to small open fermenters, where indigenous yeasts carry out fermentation. The wine remains on skins until after the cap sinks (usually around 3 weeks), when it is pressed off to fine-grained French oak barriques (of which 20% are new) for maturation. The oak comes from a selection of forests to complement both the fruit and style of wine being produced. The wine stays in barrique for a minimum of 18 months (to a maximum of 24 months) depending on the variety and season.
The Sangiovese is made exclusively from two clones selected by Alberto’s company Matura, from very old Tuscan vineyards. They have a naturally low yield of 5 tonnes/hectare as a result of low cluster numbers and reduced berries per bunch. They have an excellent natural balance not found in other clones.