Allevare, Summer ReleaseS 2023

Lucy and Alysha are based in West Gippsland, looking after small parcels of land and sourcing
fruit from around Victoria. Producing delicious and honest wines under their label ‘Allevare’
meaning ‘to nurture’, they pride themselves on working with great growers in all regions with a
focus on sustainability and innovation.

2022 Giallu Central Victoria / 22 LUC
A beautiful, aromatic style Moscato Giallo with balanced acidity and complex phenolics.
The wine was wild fermented, 30% skin contact ferment, 70% tank ferment, with a
small portion seeing twice used French oak barrels. Full malolactic fermentation and
bottled on Gunaikurnai Land. A new take on Moscato Giallo, fresh and summery with
grapefruit acidity.

2022 Beechworth Roussanne LIMITED RELEASE / 27 LUC
Grown in Beechworth, 6.5km from the main township. 400m+ elevation, the soil is 450
million year old granitic loam over decomposed gravel and clay. The clay is important in
allowing sustained water-release to the vine roots; while the soil, being not too rich, is ideal
for wine quality – lower yields are naturally regulated.
The average rainfall is 800 mm annually. Nights are generally cool with days being fairly
warm, providing ideal conditions for slow ripening. All grapes are hand-picked, cropping
levels are approximately 2.5 tonnes per acre.
Wholebunch pressed and barrel fermented in aged French oak. Left on lees for 6 months,
bottled on site in Waywurru country. Artwork by Bridgette McNab, an old Sicilian love
story about Teste di Moro. The story of a Moorish soldier falling in love with a woman from
Palermo, they were madly in love until she learned that he had another family back home.
She cut off his head in a fit of rage, planted her basil in it and left it on her balcony for the
town to see. She had the most fertile basil in all of Palermo and the rest of the town soon
started to sculpt ceramic heads in the hope that their basil would be just as good.

2022 Novello Cabernet Franc Goulburn Valley / 21 LUC
A Novello style red, perfect chilled or at room temperature. Wild fermented in stainless
steel tank, the fruit was left on skins for 2 weeks with light pump overs morning and
evenings. It was then pressed to tank and left on lees for 6 months before bottling on
Gunaikurnai Land.
Grown in the Shelmerdine Vineyard, red and brown sandy clay loams of south-eastern
Australia, plus yellow-brown clay loams and gritty, gravelly quartzose sands laid down by
the Goulburn River. An historic wine growing region, heat is mitigated by the abundant
lakes and billabongs associated with the Goulburn Valley region.