Nebbiolo D' Elgin

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Grapes were hand harvested into small crates and spent overnight in a cold room. Extensive bunch sorting by hand prior to destemming occured. Bunches were destemmed without crushing. Grapes were cold soaked for 5-7 days prior to the start of fermentation. Fermentation occured naturally in open top fermenters. A combination of gentle punchdowns and pumpovers by hand 2 times per day, depending on requirements, were used during fermentation where the temperature peaked at 28°C. The wines were transferred to 500L and 300L French oak barrels where malolactic fermentation took place (12% new wood, the rest 2nd, 3rd and 4th fill).

Maturation in oak was for 16 months, on the lees for the full period. After ageing for 16 months in barrel, the wines were racked and blended in stainless steel tank. The wines were clarified naturally for a period of 2 months before bottling.