Background
"The Sangiovese was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using, as always, indigenous yeasts only. It was then matured on gross lees for three months postfermentation to add additional texture. The Nebbiolo was handpicked and, after chilling, the fruit was whole bunch-pressed directly to old oak for fermentation. Fermentation took close to six weeks and the wine received a further eight weeksÕ maturation in barrel." - JULIAN & ALANA LANGWORTHY
Tasting Note
"This wine is fine, ethereally light and delicious - so much so that you need to remind yourself itÕs not just exceptionally tasty spring waterÉ.The texture and acid structure are impeccable but itÕs all about extreme drinkability." - Julian & Alana Langworthy
