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Billy Button Pyrra Saperavi
$49.90 – $285.90
Fermentation occurs using only the ‘indigenous’ yeast from the vineyard’s own terroir. Once fermentation is complete Pyrrha is then sealed up and her precious contents matured on the skins and seeds for around 200 days. All the flavours and many other grape derived compounds produced by the vines each season in the presence of fermentation lees (yeast and malolactic bacteria) are slowly extracted and transformed during this period to produce a complex savoury red wine with long silky tannins. Pyrrha is then gently basket pressed and it is only at this point that the wine has a small addition of sulphur dioxide to preserve all that has been captured. The wine is then matured on light yeast lees for twelve months in a French puncheon (500L oak barrel). Bottling occurs after careful racking, without any filtration or the use of fining agents.
Additional Information
| Weight | 1.2 kg |
|---|---|
| Dimensions | 8 × 8 × 28 cm |
Ticket Info
| Varietal | Saperavi |
|---|---|
| Region | Alpine Valleys |
| State | VIC |
| Country | Australia |
| Size | 750ml |
| Style | Alternate Red |
| Alcohol By Volume | 14% |
| Weight | 1.2 kg |
| Length | 8 cm |
| Width | 8 cm |
| Height | 28 cm |
