2012 Bollo

Recipe for Soft olenta with Roasted Mushrooms paired by Chef Jeffery Scott

Select Nebbiolo from Glenrose Vineyard, fermented with wild yeasts, extended 30 day maceration, aged for 3 years in 132 gallon French Oak pungeons and a minimum of six months bottle age before release. This is a serious display of the noble Nebbiolo grown on the dramatic Paso Robles west side.