Since 2003, we have developed new plantings of Nebbiolo with a clone called 220. We had noticed that our best fruit was coming from dry ridges, so our new plantings have been on premier ridge sites. The resulting wines have been richer in colour and concentration of flavour.
The grapes for this wine were hand harvested then crushed and de-stemmed. Fermentation start immediately and the juice was inoculated with a yeast strain form Barolo (a region famous for producing Nebbiolo). Fermentation lasted for about five days before the wine was lightly pressed and then allowed to finish fermentation in oak barrels where polymerising helps to soften and round the tannins. Finally, the wine went through malolactic fermentation and was then aged in barrel for 20 months.
Type of oak (%): Gamba, Fontainebleau 50%, Jupillies 25%, Allier 20%, Nevers 5%
Oak Age: 20 % New oak Oak toasting: 100% medium
Fining agent: Light egg white finning Filtration: cross flow
Classic Nebbiolo colour, garnet with a deep brick red hue. On the nose, the wine displays typical Nebbiolo characters of rose petal and violets, with subtle star anise notes keeping your attention. The palate is deep, structured and powerful, all elements we pride ourselves on when working with special varietal. Rich red fruits, spiced plums and red liquorice lead us to solid earthy tannins, and a remarkably bright and generous finish. Perfect with a winter duck ragout.
Alcohol: 13.3 % Alc/Vol Bottled: November 2015
Acid: 6.3g/L Released: June 2018