Old School Nebbiolo
Harvest is typically early to mid May. Guy Accad style, pre-ferment cold-maceration is a signature for all our red winemaking. Then the must is taken out of the coolroom and plunged by foot three times a day through primary fermentation.
At dryness we transfer to a variable capacity tank with all the 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, softer tannins. I adore the plushness this brings.
From the 2O17 vintage I intend to age the Nebbiolos in Qvevri, these seem the ideal vessel in which to make an extended skin-contact wine.
After a year I drain the wine into barriques for a further few months ageing and to ensure malolactic fermentation has completed. The wine is bottled in spring without filtration.