Nebbiolo originates from North West Italia - 2 areas, Barolo and Barbaresco. In Barolo the soil is
less fertile and therefore produce more structured wines than Barbaresco. There is heaps of fog
(in Italian “Nebbia”) in both areas. Rumour has it that this is where the name, Nebbiolo, comes
from - meaning misty mountains. What makes Nebbiolo different to other grape varieties is that,
although it has very thin skins, the skins are super tannic and produces wines with a light brick
Now Nebbiolo has this massive tannin thing going on; Super tannins. People put Nebbiolo away
for years before drinking it. The grapes came into the winery, we destemmed all, spontaneous
fermentation took place and the wine tasted horrible. The tannins were aggressively massive. So I
took the wine to a small stainless steel tank, filled it with all (grape skins included) and closed the
lid for about 2 months. During this time I noticed the tannins becoming more approachable. We
then pressed it into older larger French oak barrels and left the wine once more. 12 months later
the tannins were still super aggressive. So I left it another year (how’s that for time from
investment to return?!...) I then tasted the wine again, but this time around together with my new
assistant, Julia, who had no knowledge of the history of the wine. She thought it was great,
described it as bright flowers with powdery tannins. After bottling we aged it another year in bottle
and now it is ready. More than 3 years later. Beautiful light structure with firm grippy (but still
powdery) tannins. The label is a pencil sketch I did of the wine connected to the roots of the vine.
And this is what the wine tastes like to me. Like nothing else in the winery. True to its origin.
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