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 arrested and on completion of fermetantion /clarification the wine was racked to stainless steel. Bottled in Aug 2017.
The notable Beechworth nebbiolo producer makes a rose from the free run, which is naturally fermented and matured in barrel – what a coup for us! And it is a belter. Pale salmon colour. Soft scents of strawberry, peaches, light spice. The palate is very delicate, pure-feeling, strawberry kissed, zesty with green apple acidity, finishing with light nutty savouriness and a lick of talc-like mineral charm. Delicate, complex, fine rose here. Very good feel. Very good wine.