Longview Fresco 2021

Cherry. Strawberry. Clove. Fresh. Taut. Fleshy

Various clones of Nebbiolo and Barbera were allocated for Fresco, as well as our oldest block of Pinot Nero. The 111 and F12 clones of Nebbiolo makes up the majority of the blend and contribute tannin structure and perfume, while the other varieties provide acid structure and lift respectively. All fruit is in the Nebbiolo is cane pruned, shoot thinned early and then bunch thinned up to three times during vintage to control yield.  A mx of training techniques are used in the Barbera and Dolcetto, Pinot Nero is Spur pruned. Nebbiolo and Barbera undertook whole berry ferment to minimis tannin extract and then pressed into stainless steel. All varieties were cool-fermented separately, left on lees and allowed to go through natural malolactic fermentation; key to softening the acidity in some varieties. The aim of this winemaking process is to harness aromatics whilst still extracting tannin.