Longview Fresco

Fresco blends various Nebbiolo and Barbera clones with the oldest Pinot Nero block on the Longview Estate. Nebbiolo (111 and F12 clones) provides tannin and perfume, while other varieties add acidity and lift. Nebbiolo is cane-pruned, early shoot-thinned, and undergoes up to three bunch thinnings. Barbera and Dolcetto use mixed training; Pinot Nero is spur-pruned. Whole berry fermentation for Nebbiolo and Barbera minimises tannin extraction, followed by stainless steel pressing. Cool fermentation, lees aging, and natural malolactic fermentation soften acidity and enhance aromatics while extracting tannin. Cherry, strawberry, clove; fresh, taut, fleshy.