Parish Hill 2016 Vermentino
Hand picked at the end of March into 20 kg crates as two picks, one from the top half of the hill and the other a few days later from the bottom half of the row.
Juice chemistry at harvest is typically pH 3.3 and 12.0 Be
Grapes are left overnight in a cold room, crushed and destemmed the next day and left over- night on skins and pressed the next day.
The juice is cold settled in the cold room for two days, then racked, warmed up and allowed to begin fermenting either with wild yeast or a commercial yeast depending on the style of wine desired.
After fermentation the wine is minimally sulphured and racked several times over the next few months until filtering, bottling and labelling on site.
The finished wine has a pH 3.4 and 12.5 Alc/Vol
About Parish Hill Wines
Established in 1998 the vineyard produces highly acclaimed Australian Wines from Italian Vines at Uraidla in the Piccadilly Valley in the Adelaide Hills South Australia.
In 2001 a visit from Dr Alberto Antonini, consultant wine maker and viticulturalist, confirmed the suitability of the site for the varieties that were planned to be planted. Since then many Italian varieties have been grown and as they mature the wines have reflected the unique terroir.
Parish Hill Wines produces varieties which include Vermentino, Prosecco, Moscato-Giallo, Dolcetto, Lambrusco Maestri, Sangiovese and Brachetto.