30% Zibibbo, 26% Fiano, 24% Arneis, 17% Nero d’Avola and 3% Mataro.
Adelaide Hills, McLaren Vale, Riverland.
The Zibibbo was given 24 hours of pre-ferment skin contact to extract greater aromatics, while the Nero and Mataro were taken from the press after just a few hours to provide colour, and then co-fermented with the Fiano and Arneis. The wine was bottled with 12 g/L residual sugar and completed its fermentation over the winter, becoming fully dry and ending with a final pressure of around three bar - so a gentle foam rather than an aggressive fizz. Interestingly, Astro Bunny always goes into the bottle a vibrant, candy pink colour which transforms into the classic peachy-orange over winter as the brighter red and pink compounds fall out of the sulphur-free solution. Wild yeast, no adds, no filtration, no fining and zero sulphur.