2023 Stefano Occhetti Langhe Nebbiolo, Piedmont, Italy 1.5L Magnum South Australia but with Marsala's constant layer

but with  Marsala's constant layer of limestone not far under the surface

The onothek is 100% Zweigelt which goes through malo and elevage in steel

Our Gamay Nouveau is known as a “baby Gamay

Each batch has a precise purpose and is meticulously blended together on numerous occasions to achieve a perfect balance between sugar

After a pre-fermentation cold maceration of 4 to 5 days

2023 Stefano Occhetti Langhe Nebbiolo, Piedmont, Italy 1.5L Magnum South Australia but with Marsala's constant layer100% Nebbiolo Production from vinneyards located in the hills of Monteu Roero (Occhetti & Bric Rossino Vadonia) & Vezza dAlba (Sanche) whic sit at 260 280 meters. and sit on sandy soil. THe fruit is hand harvested and fermented with spontaneous yeast in concrete. Maceration is done traditionally with a floating cap for 12 14 days. Malolactic fermentation is in wood & steel and the final wine is raised for 7 months in a mix of old wood and steel.