Billy Button Nebbiolo
The fruit was machine picked and destemmed to open fermenters and fermented using wild yeast. The must was hand plunged and once fermentation was complete the must was transferred to Flexcube and left to macerate on skins for 9 months before pressing. The wine was then allowed to mature in Flexcube without any oak prior to filtration and bottling.
A salivating and thoroughly dynamic wine with great nervous energy and tension between Nebbiolo’s tannins and acidity.
King Valley, VIC