Watson Family Vineyards Nebbiolo is produced from a north-facing slope of gravel soil in the heart of the Wilyabrup Valley. Harvested in mid April. Using a gravity fed system, the fruit was destemmed, sorted berry by berry, lightly crushed and transferred to a stainless steel fermenter. Fermentation lasted eight days, during which time the must was pumped over four times a day for extraction of flavour and tannin. After 5 months, the wine was removed from barrel to retain bright varietal aromatics and flavours.