Grapes are picked from the Protero Vineyard in Kenton Valley, Gumeracha, Adelaide Hills, South Australia. Here the soil is sandy loam with pockets of clay over bedrock. Crushed, inoculated, and left for eight weeks on skins, the wine is then matured for two years in seasoned large format oak, then one year in old barrique.
With the look of leather, smells of tobacco and rose petals, and tastes of Turkish Delight and sandalwood, this is a Nebbiolo that can't be denied.
Italian foods. All of them. And duck.