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From architect turned winemaker Dave Caporaletti comes is pale, dry, barrel fermented Rosé.
The Lambrusco fruit was grown on a small, sustainably farmed vineyard in the Adelaide Hills. It was picked relatively early for freshness and zip. The gentle 10-year-old barrel lending only a delicate framework for this vibrant fruit to sit upon.
This is just so much fun to drink.
Only 20 dozen made.
What It Tastes Like
Smells of red apples and raspberry and creams, a dusting of cinnamon and fresh-picked white flowers. There’s a creaminess in the mouth. Soft powdery tannin and brittle acidity. Dry, dry, dry but so delish.
Gone are the days of Lambrusco being a cheap, simple, sweet fizzy wine. David has turned it completely on its head and created this delicious dry, still Rosé. Picked from a sustainably farmed vineyard in Uraidla, 516m above sea level, the fruit was destemmed and then pressed after only an hour of skin contact. Barrel fermented in a single 10 year old Barrique this wine has masses of red apple, raspberries, vanilla and tart, refreshing acidity. No added SO2. Minuscule quantities available, so get in quick.
Bottle Size: 750ml
Drink Until: 2020
About the Producer
Architects of Wine
Architects of Wine is a one man operation in the Adelaide Hills. The one man, David ‘Capo’ Caporaletti, is a former real life architect. What started as tinkering in a shed making wine for personal consumption has developed into a unique, micro batch release of commercial wines that have a distinct personality.
With no formal training, (he teaches himself via wine books of an evening), he has only his palate, an aptitude for precise execution and a sense of experimentation to guide him in his winemaking exploits.
The Adelaide Hills may be the most energised wine region in the country. The sense of exploration and creativity amongst the tribe of talented young winemakers in this region is unparralelled. The Hills has become crucible of Australian wine talent, offering an array of varieties, from classics such as Shiraz, Pinot Noir and Chardonnay, to new varieties like Nebbiolo and Grüner Veltliner for the younger generation to play with. Every vintage brings new colour and complexity to the rich wine, food and produce culture of this cool climate region.
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