All Architects of Wine wines are fermented with the native yeasts from their respective vineyards, are unfined, unfiltered and contain no additions with the exception of a small dose of SO2 prior to bottling in some wines.

Variety: 65% Barbera, 30% Lambrusco Maestri, 3% Nebbiolo, 2% Brachetto

Region: Adelaide Hills | Macclesfield, SA & Uraidla, SA

Winemaking

Wild fermentation

10% Whole bunch [Barbera]

13 day maceration [Barbera]

20 days carbonic maceration [Lambrusco Maestri]

13 months élevage in neutral French Oak

20PPM SO2 addition

630 bottles produced

“Minimal intervention, hand crafted, small batch wines created with passion”

Alc/Vol: 13.0%