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Equal parts Nebbiolo, Shiraz and Cabernet Sauvignon. The Nebbiolo is particularly noteworthy, with Julian Parrott selecting clones known for their strong aromatics and delicate tannins. All the fruit was hand-harvested and pressed to tank overnight. The wine was then racked, and fermented with ambient yeasts. The varieties fermented separately in eggs or old oak, with occasional lees stirring to build texture and complexity. The wines were blended just before bottling to create a silky, mouth-watering rosé packed with flavour.