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Viticulture and Harvest
Bunch thinning during summer decreased yield by 50%, so as to increase flavour development and tannin ripeness.
Grown on the di Lusso vineyard, this Nebbiolo was harvested in late March 2016.
The fruit was tipped directly from the picking bins into open top fermenters, immediately innoculated and fermented at 24 degrees for one week. The cap was plunged 1-2 times per day to minimise tannin extraction.
The wine was drained directly to 3 year old French barrels and aged for 6 months.
Rosemary and thyme aromatics with light cherry, rose petal characters following through on the palate. Nebbiolo’s firm tannins make this wine finish strong and dry. Will develop lovely earthy characters with age.
TA: 5.9 g/L
RS: 0.10 g/L
Cellar: 10 years