This Nebbiolo is garnet in color. Dried cranberries and rose petals are predominant in the nose with notes of jammy strawberries and lavender. This is a full bodied wine that has a firm backbone of acid that gives it the perception, at times, of being racy and lean. It is a complex and very well-integrated wine.
Bruno has been purchasing Nebbiolo from Santa Barbara County for years but he does not always deem it worthy of being bottled by itself. The 2018 vintage is considered to be the finest he has ever made (from his lips as well as mine!); hence the reason we are presenting this Nebbiolo to you now.
Hand harvested and sorted, these grapes were fully destemmed and cold soaked for 4 days prior to fermentation. Fermented on skins until dry and then allowed to macerate a little longer (32 days to be exact) in open top tanks prior to draining and pressing off.
Food Pairing Notes
Pairs well with meat and fruit combinations; such as fig stuffed pork loin.
Best served at 56 degrees F.