This has changed names from 'Nebbiolo d'Alba' to 'Langhe Nebbiolo' due to David starting to incorporate a little declassified young-vine Barbaresco fruit into the blend (some from Barbaresco commune and some from Neive commune), rather than the 100% Roero fruit that it had been previously.
The winemaking is kept very light. Fully destemmed into open-top fermenters. Very little plunging (only every 2 - 3 days) then racked into old 300L wood for 12 - 14 months elevage.
A fresh red cherry, red licorice palate, with dried herb and crushed rose petal nuances. Nicely spicy, blood orange finish, with lightly sandy tannins.
This has changed names from 'Nebbiolo d'Alba' to 'Langhe Nebbiolo' due to David starting to incorporate a little declassified young-vine Barbaresco fruit into the blend (some from Barbaresco commune and some from Neive commune), rather than the 100% Roero fruit that it had been previously.
The winemaking is kept very light. Fully destemmed into open-top fermenters. Very little plunging (only every 2 - 3 days) then racked into old 300L wood for 12 - 14 months elevage.
A fresh red cherry, red licorice palate, with dried herb and crushed rose petal nuances. Nicely spicy, blood orange finish, with lightly sandy tannins.
