2024 Stefano Occhetti Langhe Nebbiolo, Piedmont, Italy Dornoch Distillery the only addition was a

the only addition was a tiny amount of sulfur at bottling

and face west

picked early for lift and fermented as whole clusters with a short

spent less than 24 hours on the skins and went to press cold

Vine Age: Average 20 years old

2024 Stefano Occhetti Langhe Nebbiolo, Piedmont, Italy Dornoch Distillery the only addition was a100% Nebbiolo Production from vinneyards located in the hills of Monteu Roero (Occhetti & Bric Rossino Vadonia) & Vezza dAlba (Sanche) whic sit at 260 280 meters. and sit on sandy soil. THe fruit is hand harvested and fermented with spontaneous yeast in concrete. Maceration is done traditionally with a floating cap for 12 14 days. Malolactic fermentation is in wood & steel and the final wine is raised for 7 months in a mix of old wood and steel.