DCB Primavera Nebbiolo 2017Picked at 13. 5Be on the 26th of April, the grapes were destemmed directly into upright puncheons with removed heads. Innoculated after 24 hours, the grapes were plunged once per day until fermentation commenced. Following this, the cap was plunged by hand once daily, then once weekly until the end of fermentation. After approx 60 days on skins, the wine was pressed into the reconstructed puncheon to complete MLF. No further additions were made until

A blend of two vineyards in Kangaroo Ground and Woori Yallock

racked again and bottled in June 2018 before spending a further year in bottle before release

the grapes were destemmed directly into upright puncheons with removed heads

then once weekly until the end of fermentation

Following this

pressed to mixture of oak (10% new/90% seasoned) to complete MLF after approx 16 days on skins

With a similar ripening period

After approx 60 days on skins

Savoury wine

A second vintage from this site for the 2022 vintage

26 year old vines from Gladysdale provide the backbone of this wine which was picked on the 12/3/21

innoculated after 48 hours in tank