Nocturne

Rose

The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture.
The Nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation. This took close to six weeks, after which the wine received a further four weeks’ maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided and the wine was emptied from barrel/tank, settled, filtered, sulphured and bottled in late July.
We are super stoked with the final wine!!The texture and acid structure are highlights of what is likely a more approachable and fruit-forward release of Nocturne rosé