Nebbiolo

Giaconda Nebbiolo draws from Nathan Kinzbrunner's Nebbiolo block at Red Hill near Beechworth. The fruit is handpicked in the cool of the early morning.

A combination of whole bunch and destemmed, the crushed fruit is transferred to large concrete tanks for wild yeast fermentation. After extended time on skins to soften the tannins and build complexity, the wine is basket pressed.

The wine ages in French oak barrels stored deep underground in the winery's granite maturation cave. There are minimal sulphur additions and no filtration. It is made only in small quantities.

Deep crimson, Giaconda Nebbiolo is a savoury wine with powerful black fruit flavours, and a rich, silky finish. Cellaring potential is 15 years.