DOMENICA - Nebbiolo 2018
The single acre of Nebbiolo is grown in a cool, protected southerly pocket on the corner of shale at the southern end of the property. This soil holds more water than the granite, allowing the typically large canopy to maintain its integrity throughout the summer, usually without supplementary irrigation. Tiny yields of three or four bunches per vine develop the intensity of fruit required to make Nebbiolo with beautiful structure, and a deep complex core of ripe fruit.
The fruit is crushed and destemmed, and fermented in concrete, for between three and six weeks, dependant on the wine and the season. Maturation is in a traditional wooden botti of 1600 litres capacity. A long maturation between two and three years is required to allow the tannin to soften, and the intense, bright fruit to deepen, and allow some of the secondary, more subtle aromas and flavours to shine through.
DOMENICA sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.
Winemaking is traditional. Taste is more important than numbers. The yeasts comes from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak bariques before being bottled unfiltered.
Vendor (Misc) / Vineyard (Wines): DOMENICA