MINA ROSATO 2023
A dry Rosato incorporating Italian and French techniques, Mina was inspired in mood by Italian 60’s and 70’s culture, perfectly infusing the vibrance of this era through a modern lens. Taking a no-rules approach on the classics, the result is a smooth, crisp, skin-macerated local Pinot Grigio from the Hilltops of NSW. Fruit-driven, full of rhubarb, sour amaro, cherry fruits, blood orange, ruby red grapefruits, strawberries and a sublime tannin grip for balance.
Whole-berry ferment, 100% destemmed, no stalks, spontaneous fermentation, 6 weeks in stainless on skins, pressed off, 2 and a half weeks to fully ferment, full malo naturally, and post 6 months in tank, bottled with 50 ppm sulfur. Preservative free - slow wine - vegan
A dry Rosato incorporating Italian and French techniques, Mina was inspired in mood by Italian 60’s and 70’s culture, perfectly infusing the vibrance of this era through a modern lens. Taking a no-rules approach on the classics, the result is a smooth, crisp, skin-macerated local Pinot Grigio from the Hilltops of NSW. Fruit-driven, full of rhubarb, sour amaro, cherry fruits, blood orange, ruby red grapefruits, strawberries and a sublime tannin grip for balance.
Whole-berry ferment, 100% destemmed, no stalks, spontaneous fermentation, 6 weeks in stainless on skins, pressed off, 2 and a half weeks to fully ferment, full malo naturally, and post 6 months in tank, bottled with 50 ppm sulfur. Preservative free - slow wine - vegan
A dry Rosato incorporating Italian and French techniques, Mina was inspired in mood by Italian 60’s and 70’s culture, perfectly infusing the vibrance of this era through a modern lens. Taking a no-rules approach on the classics, the result is a smooth, crisp, skin-macerated local Pinot Grigio from the Hilltops of NSW. Fruit-driven, full of rhubarb, sour amaro, cherry fruits, blood orange, ruby red grapefruits, strawberries and a sublime tannin grip for balance.
Whole-berry ferment, 100% destemmed, no stalks, spontaneous fermentation, 6 weeks in stainless on skins, pressed off, 2 and a half weeks to fully ferment, full malo naturally, and post 6 months in tank, bottled with 50 ppm sulfur. Preservative free - slow wine - vegan