'Nebbiolo has found a distinctive voice at Topper’s Mountain. Shaped by our high-altitude site and long, cool season, it ripens slowly, building perfume, tension and structure while preserving the variety’s unmistakable elegance and sense of place.

Hand-picked and fully de-stemmed, this wine was fermented with indigenous yeast and a submerged cap for three weeks. It matured for 12 months in a 1,500L Italian botte and was bottled without fining or filtration.'

- Topper's Mountain