Tasting Notes
Blend of 75% Arneis and 25% Moscato. The Moscato grapes used for the blend are left as whole bunches and put in the open fermenters first. Then the Arneis is destemmed and crushed on top of the Moscato already in the fermenter. Left to ferment and macerate on skins for about 3-4 weeks before being pressed and allowed to finish fermentation in old barrels. Bottling is done about 8 months later and happens directly from the barre; No fining or filtration. - Importer Note
Dave Fletcher is the under-the-radar Aussie winemaker, producing some of our favourite Nebbiolos from Australia and Piedmont. Not a bad achievement! Dave's love for Nebbiolo pushed him to seek a harvest gig at Ceretto, one of the top producers in the Barolo region of Piedmont. Years of hard work in the cellar paid off and now Dave is in charge of all red wine production at this famed estate, as well as creating his very own eponymous label.
His wines range from beautifully gentle, contemplative expressions of Nebbiolo, to more modern, vibrant wines such as his Barbera, made in a similar style to the wines of Beaujolais. He even makes a skin contact blend of Arneis and Moscato - a style rarely seen in the region.
We get modest amounts of his wines each year and have recently received his latest Italian Nebbiolo offering.
| Product Type | Wine White Other Varietals & Blends |
| Volume | 750ml |
| Country | Italy |
| Region | Piedmont |
| Sub Region | Alba |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |