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Astro Bunny Pet Nat 2017

Astro Bunny Pet Nat 2017



The grapes for the 2017 Astro Bunny were hand picked on the morning of Saturday 4th March 2017 by myself and a team of twenty Korean students working as seasonal pickers. 

We picked 2.5 tonnes of Nero d’Avola (most of which went into Heavy Pétting), 2 tonnes of Vermentino and 1 tonne of Zibibbo (aka Muscat of Alexandria aka Gordo)  

The fruit came from Ricca Terra Farms, Riverland, South Australia.  


The twelve picking bins of fruit were taken straight off the vineyard and put in a cold room overnight that is located on the vineyard, then driven down to the Barossa Valley the next morning. 

The wine was made in Marco Cirillo’s winery in the Barossa Valley. 

Astro Bunny is 50% Vermentino, 25% Nero d’Avola, 25% Zibibbo 

Zero added sulphur, no other additions, no adjustments, just made from grapes. 

Fermented in a stainless steel tank with temperature control over a four week period.  

The wine was put down a specialised sparkling bottling line at the Lodestone winery at Mt Torrens in the Adelaide Hills on 06.04.17. 


The wine went to bottle with around 12 g/lt residual sugar. 

The wine has fermented only partially dry in the bottle over the winter resulting in a pressure of around 1 to 1.5 bar, with approximately 5 g/lt of residual sugar remaining. 

This may or may not ferment fully dry over the summer, we don't know for sure. 

The wines vital statistics are 

11% ABV 

sugar  approx 5.0 g/lt  

free S02   5.00 mg/lt  

pH   3.65

titratable acidity 6.1 g/lt 

175 dozen made 

- Tim Wildman

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Additional Information








South Australia


750 mls



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