I measured the progress of the fermentation this morning, and it was definitely rocking! In fact, when I first went downstairs, I thought I could hear it raining outside, when the noise I heard was actually the bubbling of the fermentation that has clearly accelerated in the last 24 hours.

I like the suggestion from Pete: the Nebbiolo shall heretofore be known as The Green Monster!

Updated brix readings are in the spreadsheet.