Craft a classic Piedmont‑style Nebbiolo with the Beaverdale 30 Bottle Kit. Expect vibrant red cherry and raspberry, signature notes of rose and tar, touches of anise, leather and dried herbs, and a long, structured finish. Dry, high‑tannin and bright in acidity, this wine rewards patience—straightforward to make, superb after extended ageing.
Key features
- Makes 23L (approx. 30 x 750ml bottles)
- Style: Nebbiolo – dry, full‑bodied, high tannin, high acidity; lightly to moderately oaked
- Tasting notes: red cherry, raspberry, rose, tar, anise, dried herbs, leather; long, complex finish
- Difficulty: intermediate‑friendly (beginners fine with careful ageing and patience)
- Typical timeframe: bottle in about 4–6 weeks
- Typical ABV: around 12–13% (process dependent)
- No additional sugar required; formulated from quality grape juice concentrate
- Includes: grape juice concentrate, wine yeast, stabilisers, finings, oak (where applicable), and full instructions
- Best served at 16–18°C; pairs well with truffle and mushroom dishes, rich pasta, roast lamb or beef, game, Parmigiano‑Reggiano
What you’ll need (not included)
- Fermenter (25L), airlock, hydrometer, thermometer
- Syphon, sanitiser, corks, corker, bottles (or alternative closures)
- Optional: degassing tool, filter, extra oak for customisation
How it works (quick steps)
- Sanitise all equipment thoroughly.
- Add concentrate and water to 23L; pitch yeast.
- Ferment dry and confirm stable gravity.
- Stabilise and clear with finings; adjust oak to taste.
- Bottle; for best results, age 6–12 months. Decant 1–2 hours if opening early.
Why choose Beaverdale Beaverdale kits are trusted for varietally expressive wines with balanced structure, delivering consistent, cellar‑worthy results at home.
FAQs
- Do I need to add sugar? No—this kit is complete as supplied.
- How many bottles does it make? Up to 30 standard 750ml bottles (23L).
- Is it vegan? Some finings may not be vegan; check the latest kit contents.
- How long should I age it? Best after 6–12 months; continues to improve beyond a year.
- Any tips to soften tannins? Allow extended ageing and consider decanting before serving.