- Description
Description
Grapes are picked when reaching optimum physiological ripeness at 26° Balling. After crushing and de-stemming, the mash is pumped over to rotor tanks and left on the skins for three days at between 10°C to 15°C. Fermentation follows with rotor tanks turned every 4-6 hours.
After primary fermentation that lasts for 6-7 days, the wine is racked, skins pressed, and malolactic fermentation takes place. The wine is then matured for 16 months in 70% French oak and 30% Hungarian oak before bottling.
This deep colored, full-flavored wine shows aromas of dark cherry and aniseed whilst erupting with the seductively scented bouquet of violets and roses. Subtle nuances of new leather and oaky undertones that finish with sweet ripe tannins. This deep colored, full-flavored wine erupts with the seductively scented bouquet of violets.
Nebbiolo is an Italian variety deriven from the word Nebbia – meaning Mist.
Alch. 14%
100% Nebbiolo
16 months aged on the vat – 70% French Oak and 30% Hungarian Oak
Accolades:
90 pts Gilbert&Gaillard Rating 2021
Silver London Wine Competition 2022
Double Platinum National Wine Challenge 2022
Top 100 SA Wines National Wine Challenge 2022
90pts Decanter World Wine Awards 2022ebbiolo 2020
