One of the oldest and most widespread, distinctive, and distinguished varieties of Piedmont. Nebbiolo is responsible for some of the finest wines of Italy. Light in colour, high in both acid and tannin and exhibits a haunting array of aromas including tar, leaf mould, dried cherries, violets and roses. The wines have the ability to express the subtleties of terrior. Late ripening, vigorous and very fussy about soils it seems to have found a home in Australia on the red volcanic soils of the NSW Hilltops region.
These nebbiolo grapes were grown on red volcanic soils at an elevation of 530m.
The fruit was warm fermented in traditional open vats which were hand plunged. The wine was aged in oak barrels for 18 months.
This wine is light brick red in colour. The wine has aromas of roses and violets typical of the variety. The palate is balanced and has good structure with bright clean acid and light but firm tannin finish.
Suggested food matches with Nebbiolo wines are grilled steak, slow cooked winter casseroles and game. Mushrooms, especially Piedmont’s famous white and black truffles, are splendid with Nebbiolo. Nebbiolo’s tannin and richness are the perfect foil for these dishes, from the classic Ossobuco alla Milanese to a rich preparation of lamb shanks cooked slowly in a rich stock.