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This wine demonstrates the perfect marriage of these two Piedmontese varieties – the fruit and acidity of Barbera mel...Read more...
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Food Pairings for First Drop the Blind Nebbiolo Barbera
The Nebbiolo is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 5 days on skins. The Barbera is destemed only and fermented at similar temperatures for 6 days on skins. The ferments are managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation both parcels are drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 15 months. Assemblage takes place at the end of this maturation period. This wine was bottled in July 2009.
This wine demonstrates the perfect marriage of these two Piedmontese varieties – the fruit and acidity of Barbera melds perfectly with the savoury character and structure of Nebbiolo. Although it’s an approachable style from a single vineyard near Kersbrook in the northern Adelaide Hills (340m above sea level on complex sandy clay loams over shale), it’s also serious kit!
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