NATURAL FERMENTATION, UNFINED AND UNFILTERED
THIS NEBBIOLO IS BOTH A REFLECTION OF OUR TERROIR AND THE WINEMAKER, ANTHONY CARONE.
Planted in 2012, 100% estate grown nebbiolo, hand harvested at the highest ripening point to ensure the very ripest of berries and intense aromas and flavours at the end of October.
Natural fermentation (no yeasts added) on skins, 70% stems, for 12 days at a controlled temperature no higher than 30 degrees Celsius with manual punched downs throughout, a minimum of 4-6 times a day.
One year in stainless, then one year in medium toast French oak barrels. No sulfur added for 1.5 years.
Residual Sugar: <1.2 g/L