Scorpo
Bestia is based on the method my father Sebastian and his friends made white wine from the 1950s on. It was 100% lightly crushed and wile yeast fermented in concrete fermenters that he had built. This of course all occurred in the garage in Coburg, Melbourne. A true garagiste! After fermentation, the wine was basket pressed (which he built himself) and about 250 litres was made. Mostly it was a mixture of Malvasia with about 5% Waltham Cross. It was matured in old whiskey barrels for about 3 months and then hand bottled. In the seventies we started to source old French wine barrels. My father and his friends would meet most Saturdays for lunch, and play the card game 'bestia', meaning the beast. Most of all they met to drink each other's wines and try to all present that their wine was the superior.
The fruit is grown on the Scorpo family vineyard. 40% whole bunch with the rest destemmed. The wine spent 19 days on skins and was pressed out. Fermented with natural yeast in one-tonne plastic vessels. Suitable for vegans. - Paul Scorpo
Standard Bottle Out of Stock