Harvest started the 4th week of January 2015 from dry-land 11 year old bush vines planted on sandy loam in Darling. The Barbera was destemmed and fermented naturally for 2 weeks. It matured in 300L old French oak barrels for 11 month on the gross lees and only sulphured before bottling. No fining and only light filtration. This wine has been created with the absolute minimum intervention.