Yarra Valley Nebbiolo, fermented using wild yeast and held on skins for 18 days before pressing and maturation in large, 2200L Slavonian and French oak foudre. Bottled without fining or filtration. Decant before serving. – Luke Lambert
$66
Out of stock
Yarra Valley Nebbiolo, fermented using wild yeast and held on skins for 18 days before pressing and maturation in large, 2200L Slavonian and French oak foudre. Bottled without fining or filtration. Decant before serving. – Luke Lambert
