One of the oldest and most distinctive varieties of Piedmont, Nebbiolo is responsible for some of the finest wines of Italy. A late ripening variety, the wines have the ability to express the subtleties of terrior.  Vigorous, low yeilding and very fussy and about soils it seems to have found a natural home in Australia on the red volcanic soils of the NSW Hilltops region. These nebbiolo grapes were grown on red volcanic soils at an elevation of 530m.

This wine is light in colour with the typical varietal characteristics of high acid and tannin. It has a haunting array of aromas including dried cherries, violets and roses. The pallet is balanced and has an excellent structure for ageing. 

Suggested food matches with Nebbiolo wines are grilled steak, slow cooked winter casseroles and game. Mushrooms, especially Piedmont’s famous white and black truffles, are splendid with Nebbiolo. Nebbiolo’s tannin and richness are the perfect foil for these dishes, from the classic Ossobuco alla Milanese to a rich preparation of lamb shanks cooked slowly in a rich stock.