This year the Nebbiolo was picked early for a freshe brighter style light red wine. The grapes were harvested on the 4th of April and chilled down overnight. They weredestemmed and left on skins for 6 days pre-fermentation. They were then pressed and fermented in a 500L puncheon and 300L hogshead. The elevage was for 11 months on fine lees and bottling took place on February 10th with only 1600 bottles produced.
The wine is tight acid driven and lively. There is the characteristic raspberry/red frog character of Nebbiolo and the ash-like tanning profile from the initial skin contact. – Commune of Buttons
