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Natural alcoholic and malolactic fermentation further enhanced its character
bursts with cassis and crushed violet scents
are graceful and broad
Fresh granny smith apple and finger lime fruit profile and complex aromatics are woven tightly
Main Ridge
Ros Ritchie Nebbiolo 2016 Natural alcoholic and malolactic fermentationLately harvested by hand from the Timbertop vineyard, located 565 metres above sea level, during this mild vintage. The fruit was crushed to open tubs with chosen yeasts, fermented for 7 days while being manually plunged and pumped over on a regular basis, and then the skins were removed. The wine was aged for 18 months in seasoned (60%) and 1 3 year old (40%) French oak puncheons and hogsheads. Ruby colours are covered in brick, and violet, cherry,
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