Oliver's Taranga Sagrantino
When making the Sagrantino our winemaker Corrina splits it into two batches. One is pressed off when fermentation is finished, maintaining the wonderful floral aroma of Sagrantino. The other batch is left for ‘extended skin contact’, basically a posh way of saying that the wine stays in contact with the skins for a long period of time. This helps to develop the intense tannins of Sagrantino, creating a richer palate weight. In 2017, we pressed the second parcel of Sagrantino on winter solstice, the 21st of June, after 4 months on skins.