Nebbiolo is kinda Denton’s thing. Eight of their 80 acres are planted to six different clones of Nebbiolo, with plans for expansion in the works. The Nebbiolo block sits halfway up the northwestern slope on Block 2A, catching all available sunshine and ensuring a long, slow ripening period–essential to achieve full phenological ripeness in this variety. The fruit was destemmed, wild yeast fermented and held on skins for 12 days with frequent plunging and foot stomping. There was no temperature control. The wine was then pressed to 500-litre French oak puncheons (20% new) and left unsulphured for 18 months before bottling without fining or filtration.