Red ruby in color. Dried cherry, rose petal, smoke, pine tree, vanilla candy and a hint of molasses that may be reminiscent of the classic tar notes Nebbiolo is known for. Juicy, round and mouth-filling on the palate but with strong tannins underlaying this full-bodied wine with a peppery finish. If you love big tannins you’ll enjoy this wine young! Or, age it for at least 10 years and enjoy it as the fruit slowly fades and the tannins soften.
Before fermentation we bled off a significant amount of juice from the grapes for rosé wine. We find this vineyard puts out a Nebbiolo with more color than is traditionally expected, but the concentration of skins from the bleed added to that effect, producing a darker than expected take on Nebbiolo.
100% Nebbiolo, 107 cases produced.
Mushroom risotto. Rich truffled dishes like a pizza with white sauce, fresh herbs and truffle. Veal Osso Bucco. Pasta and sausage with red wine sauce. Pork Ragu or Bolognese. Gnocchi with gorgonzola cream sauce. Roasted root vegetables. For cheeses try Parmigiano Reggiano or Pecorino.
Aged for 22 months in 33% new French oak, 33% 2nd use oak, and 33% neutral oak.