Description
Greg Gregoriou and his team make small batch, minimal intervention wines using Southern Italian varietals grown in his native Riverland. He is a family man and a new Father who was born and raised in the region surrounded by the mighty Murray River. His aim is to make the best wine in the place he grew up—a place often associated with inferior bulk wine. All grapes are sourced from two small family farms who own Certified Organic vineyards. The wines are made with the slightest of hands using native yeast for fermentation and just a touch of sulfur at bottling. The resulting wines are environmentally sustainable, vibrant, fresh, and fun.
Entirely faithful to its Italian cousin's character. Full and bright with waxy ripe lemons and chamomile. Good concentration on the palate. A true thirst quencher that would serve well as an aperitif.
