Domenica Nebbiolo Rosé
The fruit was basket pressed, juice assembled then racked to barrel with some solids retained.
Left on skins for 15 minutes or so. Fermentation was allowed to proceed using wild yeast in old barriques at medium temperature. Malolactic was arresed and on completion of fermetantion/clarification the wine was racked to stainless steel.
Winemaker: Peter Graham