AREA
Barboursville, Virginia Appellation

GRAPES
100% Nebbiolo

ALCOHOL LEVEL
13% vol.

BOTTLE SIZE
750 ml

TYPE OF SOIL
On a parcel facing west and located on our highest point at 300 meters, the vines grow in a low vigor well drained Davidson clay loam soil formed from weathered greenstone, the subsoil is a slightly acidic dark red premeable clay.

TRAINING METHOD
Double Guyot (cane pruned)

PLANT DENSITY
4.166 per hectare (1,686/acre)

YIELD
83 quintals per hectare (3.8 tons/acre)

VINIFICATION AND AGEING  
Grapes are crushed destemmed and cold soaked at 12 Celsius for 2-3 days then fermented between 27 and 30 Celsius for 6-10 days, followed by a post maceration for up to 15 days. Malolactic fermentation occurs in stainless steel, then the wine is transferred to 40% new 60% used Allier French oak barrels for 12 months. A further 6 months in stainless steel and 6-12 months in bottle is allowed before release.