Little Giant Coonawarra Cabernet baden truffle-based dishes and mature cheeses

truffle-based dishes and mature cheeses

The winemaking process took place in a “tino troncoconico di rovere” (conical oak vats) for 6 months and then 10 months in barriques

stemming from the 17th century now in its 9th generation incarnation is a certified organic and bio-dynamic producer

85 ha in total

Little Giant Coonawarra Cabernet baden truffle-based dishes and mature cheesesSourced from two vineyards that were planted with one on black and the other on red soils of the famed Coonawarra. All the fruit was picked during the early morning to retain colour and flavour retention and then crushed and fermented for a period of up to 10 days. Following primary fermentation the wine was pressed off into a small parcel of new but mostly into older oak for malolactic fermentation and maturation where it was held for a period of 10