Description
with 50% whole bunch where the fermentation takes place with indigenous yeasts
followed by another 6 months in neutral barrel / egg shaped tanks
in line with the characteristics of Sangiovese
They utilize some unique canopy work to protect the fruit from overexposure
2022 Luke Lambert Nebbiolo, Yarra Valley, Australia Luis Seabra with 50% whole bunch whereLuke sources his Nebbiolo wine from two different vineyards: the highland Jansz vineyard at St Andrews, with very rocky soils, and the granitic Denton vineyard. The wine is fermented using wild yeast and macerated on its skins for 40 days before pressing and ageing in a large 30 year old barrel. The result is graceful and linear, with delicious aromatics and firm, fine tannins. This is a real game changer for Australian Nebbiolo a wine that manages to
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