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The vines are grown on clay-calcerous soil and planting density is 4300 vines per hectare. Green pruning is done in May and July and grapes are finally hand harvested at the beginning of October. The Nebbiolo grapes are sorted, de-stalked with special equipment, and softly pressed. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees, before it is allowed to macerate post ferment. This extended maceration on the skins and high temperature allow extraction of plenty of tannins. The wine is matured in oak barrels for 3 years before bottling.
Vintage: 2012 |Top: Cork |ABV: 14 |Vegan: No |Vegetarian: Yes |Awards: No Exclusive: No |Tasting Note:
Open and spicy nose with notes of berry fruits, plum, wood smoke and leather. Spicy dried fruit characters on the palate with good concentration, hints of spicy tar, liquorice and meaty notes. A warm mid-palate leading to the characteristic firm, structured finish. To fully enjoy this wine with food try it with a hearty game dish, such as beefo or venison if not that try with roasted vegetables in garlic, olive oil and strong herbs.
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(UK Mainland excl. Scottish Highlands)
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