OLD SCHOOL NEBBIOLO
Harvest is typically late in the season, from early to mid-May. The must is then taken out of the cool room and plunged by foot three times a day, right through primary fermentation.
At ‘dryness’ we transfer to a variable capacity tank with all skins and lees in the hope of leaving it like this until the following vintage. This ‘old school’ post-fermentation maceration softens the massive tannin of nebbiolo by polymerisation of the short-chain molecules into longer-chain, producing softer tannins.
“I adore the plushness this brings.” – Neil Prentice
From the 2O17 vintage, Neil intends to age his nebbiolo in Georgian Kvevri (large earthenware vessels used for the fermentation, storge and ageing of wine). Kvevri are an ideal vessel in which to make an extended skin-contact wine.
After one year on skins in the sunken Kvevre, the wine is drained into Barriques for a further few months ageing and to ensure malolactic fermentation has completed. The wine is bottled in spring without filtration.
Four words, cappello sommerso, maceration lungo.