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This year the Nebbiolo was picked early for a fresher brighter style light red wine. The grapes were harvested on the 4th of April and chilled down overnight. They were destemmed and left on skins for 6 days pre-fermentation. They were then pressed and fermented in stainless steel. The elevage was for 18 months on fine lees with only 1600 bottles produced.
The wine is tight acid driven and lively. There is the characteristic raspberry/red frog character of Nebbiolo and the ash-like tanning profile from the initial skin contact.
This year the Nebbiolo was picked early for a fresher brighter style light red wine. The grapes were harvested on the 4th of April and chilled down overnight. They were destemmed and left on skins for 6 days pre-fermentation. They were then pressed and fermented in stainless steel. The elevage was for 18 months on fine lees with only 1600 bottles produced.
The wine is tight acid driven and lively. There is the characteristic raspberry/red frog character of Nebbiolo and the ash-like tanning profile from the initial skin contact.