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Nero d’Avola found its way to Ricca Terra Farms as a solution born from the challenges of the millennium drought. Faced with the prospect of a future with limited irrigated water, they sought a grape variety resilient enough to thrive in the warm, dry conditions of the Riverland region.

This has been barrel fermented for no more than 6 months in old oak, with approximately 10% whole bunch, producing a bright and juicy Nero, with a touch of herbaceousness. Minimal filtration at bottling.