The Nebbiolo block sits half way up the North Western slope, catching all available sunshine hours. The granitic sand over granite boulders and long, slow growing season provide a very special and unique terroir.

This unique micro-climate and soil profile contribute lots of bright, fresh red fruit, aniseed, red flower perfume, and fine tannin on an acid frame.

Destemmed, wild yeast fermented and held on skins for 15 days with frequent plunging and foot stomping. No temperature control. Pressed to 500 litre old French oak puncheons and left unsulfured for 18 months prior to bottling without fining or filtration.