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Overview:
Winemaking: two open pot ferments, one 100% whole bunch and the other 100% destemmed fruit; natural ferment and malolactic conversion; 2 week post-ferment maceration on skins; pressed to large format, seasoned French oak for 9 months then to stainless steel tank to rest for another 6 months
Aroma: raspberry, cherry pith & almond paste with baking spice & wet clay
Palate: red cherry, marzipan, orange peel and tobacco; fine and crunchy from the inclusion of whole bunches this vintage; this is followed by distinct (but refined) Nebbiolo tannin and a wonderful natural acidity; pure, savoury and fine…. DECANT BEFORE SERVING
Alcohol: 13.2 %
pH: 3.76
TA: 6.0 g/L
minimum 6 units (straight or mixed)
Overview:
Winemaking: two open pot ferments, one 100% whole bunch and the other 100% destemmed fruit; natural ferment and malolactic conversion; 2 week post-ferment maceration on skins; pressed to large format, seasoned French oak for 9 months then to stainless steel tank to rest for another 6 months
Aroma: raspberry, cherry pith & almond paste with baking spice & wet clay
Palate: red cherry, marzipan, orange peel and tobacco; fine and crunchy from the inclusion of whole bunches this vintage; this is followed by distinct (but refined) Nebbiolo tannin and a wonderful natural acidity; pure, savoury and fine…. DECANT BEFORE SERVING
Alcohol: 13.2 %
pH: 3.76
TA: 6.0 g/L
minimum 6 units (straight or mixed)