General The 2007 The Nebb saw a change in winemaking direction with separate ferments being undertaken for 3 parcels of Nebbiolo. As per previous Nebb’s the Cabernet was fermented and treated Winemaking – Nebbiolo The 1st parcel was cold soaked for 14 days (4-10°C) in a small wooden fermenter (500 litres). The pre-fermentation cold maceration [...]
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