Latta Vino Nebbiolo Headwaters 2021

Fine, light-footed Nebbiolo from one of the most talented young producers in the country.

Nebbiolo

$72.00

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Red Fruit, Citrus Fruit, Herbal, and Pepper / Spice, Sweet Spice and Smokey

BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Victoria, Australia

Grape Varietals:
Nebbiolo

Winemaking:
Minimal Intervention and Vegan Friendly
Whole Bunch, Wild yeast, Carbonic Maceration, and On Lees Ageing

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Porchetta, Tbone steak, Beef braciole

ASIAN FOOD PAIRING
Peking duck, Beef satay

Latta Vino

Latta Vino is bending genres, pushing boundaries, perfecting some zero-sulphur staples, and generally churning out some of the most detail-driven and fresh wines in Australia right now.

Description

Latta Vino Nebbiolo Headwaters 2021

Fine, light-footed Nebbiolo from one of the most talented young producers in the country.

Grape Varietals & Region: For this wine, Owen extends beyond the family vineyard in Ballarat to source of some of the country's classiest Nebbiolo from the famed Malakoff vineyard in the Landsbrough region of the Pyrenees. In Owen's hands, this fruit sings.

Taste Profile: This is a rustic wine with a gorgeous bouquet of rosewater and cranberry. The body is impressive, spicy with paprika and clove, ripe red stonefruits and a waft of chocolate to finish

Winemaking Process: Whole bunch fermented in open concrete tanks, before basket pressing to 500L oak for 12 months

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins