Scylla Nero d'Avola

Mitolo Scylla Nero d'Avola draws from the Lopresti family's vineyard in southern McLaren Vale. The Mediterranean climate yields Nero d'Avola grapes, befitting the winery's Italian roots.

The fruit is crushed and destemmed into open fermenters. During fermentation, the juice is pumped over 1-2 times daily. It is kept cool to softly extract colour, flavour and tannin.

Once pressed, the wine is transferred to French oak hogsheads for malolactic fermentation and seven months of maturation. The final blend is clarified by racking only, and is bottled without fining or filtration.

Ruby with purple hues, Mitolo Scylla Nero d'Avola has dark fruit flavours with warm spice, gravelly tannins and refreshing acidity. Cellaring potential is two years.