2021 Qvevri Giallo

Golden. Juicy. Buried for 9 months. Just like treasure.

This isn’t your Nonna’s Moscato. Forget fizz and sugar — this is Moscato Giallo gone rogue, skin-contact fermented and buried in Qvevri for nearly a year. It’s sunshine in a bottle, but make it nerdy and fermented underground.

Grown by the Chalmers crew on the red dirt of Heathcote, the fruit is picked early at 11.2 Baume — not for ripeness, but for zippy, thirst-quenching acid. A short semi-carbonic maceration brings lift and texture, before the juice takes a long, slow 9-month nap in Georgian clay amphorae buried beneath the ground.

What emerges is low-alc, high-vibe gold with tropical fruit, citrus zest, and salty skinsy edge. Throw it in your beach bag, chill it hard, and drink it like the world’s most interesting hard seltzer — except it’s real wine and made by someone with a Robinot poster above his bed.

The vibe:

🍍 Tropical skinsy white
🧡 Orange wine with serious chill
🥶 Built for the beach
🌿 Unfined, unfiltered, vegan
⚡️ 10ppm SO₂ at bottling

Vinification:

• 100% Moscato Giallo (Chalmers Vineyard, Heathcote)

• Picked early (11.2 Baume)

• 8-day semi-carbonic maceration

• Fermented and aged 9 months in buried Qvevri

• Unfiltered, unfined, vegan

• Low sulphur

Behind the Bottle:

Andy: mathematician by training, restaurateur by accident, Jura devotee by obsession. He's all about ancient winemaking, Onewheel transport, and never drinking anything that’s clear. Glyphosate is a no, orange wine is a yes, and he’s still trying to make a wine good enough for his own critical standards.

Tina? She’s the real MVP — raising kids, running Lady Ranger, and quietly ensuring Adaption wines make it out of the ground and into bottles.

Track the journey (and Onewheel antics) on Instagram: @andys_brrrmmm_gt