Budburst is early with Nebbiolo, usually in the first few weeks of September. Shoot thinning happens in Oct Nov and careful bunch thinning achieves a crop load of just 1 - 1.5 kg fruit per vine, optimizing fruit quality and flavour.
Harvest is late March to early April. Each of the Nebbiolo clones is vinified separately some with an inoculum of BRL 90 yeast (Barolo strain) and malolactic bacteria, some wild fermented. Gentle ferment is maintained at around 19 - 29oC in open vats and is hand plunged several times a day for 7-10 days after which it is left on skins for a month to 6 weeks to allow the tannins to become softer, rounder and integrated. The wine is then pressed off skins and racked into large older French oak for 2 years. After a minimum of two years in bottle Pipan Steel Nebbiolo is released, ready for drinking but its true splendour is enhanced by further cellaring for at least another 5 years.