The Sangiovese and Canaiolo were fermented with inoculated yeast BM45 in open cement fermenters at thirty degrees Celsius. Once the wine finished alcoholic fermentation the free run juice was drained and the skins were lightly pressed. The wine was allowed to settle for a day before it was transferred to barrels for malic acid fermentation and barrel aging. The wine spent 14 months in oak. The wine was then blended and a small amount of Colorino added to enhance the colour and lift the floral aromas.
Wines in the Lana range are distinctly Italian in style. There are four wines in the range, Prosecco, Pinot Grigio and a red blend using Sangiovese and Canaiolo called Il Nostro Gallo (Our Rooster). Lana is produced and sold by siblings Carlo, Joel and Natalie Pizzini. The wines are all made from fruit grown in the King Valley in Victoria’s High Country, a region known for the production of quality, modern Italian wine styles.
Lana Il Nostro Gallo was born from my various trips to Tuscany for my winemaking work experience. I found that the Italians had wonderful varieties that I had heard only a little about. While I visited there I also found that the producers were obsessed with shiraz, merlot and cabernet and were forgetting about their great native varieties. This was the impetus for Lana’s unique blend using three famous varieties: sangiovese, canaiolo and colorino; this traditional chianti blend now has its modern version in the new world. – Joel Pizzini