Cameron Nebbiolo, Willamette Valley '20

"This wine is made very Italianesque in nature:  leaving the berries in the fermenters for at least 30 days and until the cap sinks into the wine; then committing to neutral barrels but racking every few months over 2 years. Then at the end of 2 years the entire lot is moved to a 15 hl Botta (closed wooden tank) where it rests for an additional year. After bottling at the 3 year mark, the wine is allowed to age in the bottle for a full year before release. This is a traditional method of dealing with nebbiolo in Alto Piemonte. And since in the north Willamette Valley we are on the same latitude as Alto Piemonte with very similar climate conditions, the resulting wines are amazingly similar." 

- Winemaker