La Cima Nebbiolo

Boireann La Cima Nebbiolo is estate grown on Queensland's Granite Belt, just west of The Summit – la cima, in Italian. At 870 metres elevation, it is a high altitude, cool climate site.

Traditional winemaking methods prevail at the winery. The fruit is hand harvested, crushed and open fermented. Extended maceration on skins allows the harsh tannins to soften.

The wine is basket pressed and transferred to seasoned French oak barrels to finish malolactic fermentation and mature for 11 months. It is racked once during this time.

Sienna red, Boireann La Cima Nebbiolo has uncompromising varietal character, with earthy red fruit flavours and grippy tannins. Cellaring potential is five years.