2021 Giaconda Beechworth Nebbiolo 750ml
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Release date - 15th of April 2024 (8:00am).
Roasted chestnuts, rose petal, forest floor undergrowth, dark orange chocolate and tar. A combination of Amphorae and geriatric oak have been used for Élevage. Scintillating tannins compliment the pristine fruit. A truly magnificent wine achieved through a lot of hard work and years of observation and persistence to bring the magic of quintessential Nebbiolo alive!
Alcohol: 14.5%
Closure: Cork only
Cellaring: 7-20 years
Source: Beechworth GI
Wine making should be subtle and always seek balance - this should never seek to dominate the Terroir or characteristics of any given vintage. Giaconda wines are hand-crafted according to basically a natural wine making process. To us this means indigenous yeasts are employed for fermentation, natural bacteria for Malolactic fermentation, French oak barrel ageing, minimal sulphur additions, and no filtration before bottling.
For the red wines, a combination of whole bunch and de-stemmed crushed fruit is transferred to large concrete tanks for fermentation. These wines remain on skins for an extended period to develop softer, finer tannins and more complexity; before being basket pressed and transferred to French oak barrels (up to 40% new in some cases) for ageing.
Our wines are aged in French oak for almost two years - deep underground in the granite maturation cave, which can be seen below. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round.
Original: $91.58
-65%$91.58
$32.052021 Giaconda Beechworth Nebbiolo 750ml
Â
Release date - 15th of April 2024 (8:00am).
Roasted chestnuts, rose petal, forest floor undergrowth, dark orange chocolate and tar. A combination of Amphorae and geriatric oak have been used for Élevage. Scintillating tannins compliment the pristine fruit. A truly magnificent wine achieved through a lot of hard work and years of observation and persistence to bring the magic of quintessential Nebbiolo alive!
Alcohol: 14.5%
Closure: Cork only
Cellaring: 7-20 years
Source: Beechworth GI
Wine making should be subtle and always seek balance - this should never seek to dominate the Terroir or characteristics of any given vintage. Giaconda wines are hand-crafted according to basically a natural wine making process. To us this means indigenous yeasts are employed for fermentation, natural bacteria for Malolactic fermentation, French oak barrel ageing, minimal sulphur additions, and no filtration before bottling.
For the red wines, a combination of whole bunch and de-stemmed crushed fruit is transferred to large concrete tanks for fermentation. These wines remain on skins for an extended period to develop softer, finer tannins and more complexity; before being basket pressed and transferred to French oak barrels (up to 40% new in some cases) for ageing.
Our wines are aged in French oak for almost two years - deep underground in the granite maturation cave, which can be seen below. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round.
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Description
Â
Release date - 15th of April 2024 (8:00am).
Roasted chestnuts, rose petal, forest floor undergrowth, dark orange chocolate and tar. A combination of Amphorae and geriatric oak have been used for Élevage. Scintillating tannins compliment the pristine fruit. A truly magnificent wine achieved through a lot of hard work and years of observation and persistence to bring the magic of quintessential Nebbiolo alive!
Alcohol: 14.5%
Closure: Cork only
Cellaring: 7-20 years
Source: Beechworth GI
Wine making should be subtle and always seek balance - this should never seek to dominate the Terroir or characteristics of any given vintage. Giaconda wines are hand-crafted according to basically a natural wine making process. To us this means indigenous yeasts are employed for fermentation, natural bacteria for Malolactic fermentation, French oak barrel ageing, minimal sulphur additions, and no filtration before bottling.
For the red wines, a combination of whole bunch and de-stemmed crushed fruit is transferred to large concrete tanks for fermentation. These wines remain on skins for an extended period to develop softer, finer tannins and more complexity; before being basket pressed and transferred to French oak barrels (up to 40% new in some cases) for ageing.
Our wines are aged in French oak for almost two years - deep underground in the granite maturation cave, which can be seen below. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round.
