|Article number:||Idle Bird|
|Availability:||In stock (11)|
60% dolcetto, 35% barbera, 5% nebbiolo Grapes were left largely whole cluster and fermentations started with carbonic maceration, though none of them were pushed to be fully carbonic wines. Instead, the initial lift in aromatics and push on frothy fresh fruits was achieved, and then the wine was fully treaded to allow fermentation to switch to a more standard flow. This gave a backbone and savory qualities to act as bass notes to the carbonic high tones. All of the wines were pressed a touch early to ensure that that tannic structure was appropriate for a shorter time in barrel, just four months in neutral oak.