The Tasmania, an Australian island of about 68,400 square kilometers, has an exclusive climate, different from Australia: the island is in fact well preserved by drought, fires and too dry climate, which would not allow the optimal screw development.
The first wine productions appeared around the mid-60s of the twentieth century: the Tasmania had a notable increase in agricultural activity linked to wine: the most famous winery is Penfold, which produces wine from grapes Siray, better known as Shiraz. The most widespread vine, made entirely from Shiraz grapes, is the Grange or Grange Hermitage, very prized and appreciated.
The morphology of the territory, with hills exposed to the sea and a perpetually windy climate, favors the optimal development of the Pinot Nero, made entirely from black grapes. The cold temperature also favors the production of sparkling wines, obtained from a base of Sauvignon Blanc and Pinot Grigio, characterized by harsh and tannic notes and matured in oak barrels. In the continental part of the island, sunny and with milder temperatures, is instead a wider production of wines with a singular character, such as Semillon, with a lemon flavor, Sauvignon Blanc, Chenin Blanc , Colombard, Gewürztraminer and other white-berry varieties, reminiscent of the scent of the sun and wind.
The particularly unspoiled territory and the high degree of purity of the water result in the wonderful Reisling wines, with a strong taste and spicy, obtained from aromatic vine in the colder part of Tasmania, the aforementioned Sauvignon and Pinot and wines distilled with Metodo Classico which are produced in the Tamar Valley.
The winery production facilities have been renovated in recent years, so as to increase production and give elegant and fragrant wines.