Producer Identity
10–20 ha of vinesFamily owned & runNo herbicides
Winemaking & maturation
28–30°C steel fermentation12–15 day macerationGentle grape pressing24 months in wood
Style
DryBold structuredFruit-forwardSpicyFull-bodied
Grapes
Nebbiolo
Nebbiolo reds with fragrance and a firm texture.
Nebbiolo only.
Dry and full-bodied, with tannins — the drying grip you feel on your gums. Ageing makes the texture more rounded.
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10 of 66 wines
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Winemaking & maturation
Style
Grapes
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Barbaresco. 10 of 66 wines in Vermont.