White grapes, blindfolded. Soaked on skins for two days, then pressed to stainless steel tank for another two days while the wild fermentation really started rolling. Transferred to aged 300L barrels and fermented in-barrel with daily stirring until dry. Brought together in tank and then redistributed back to the barrels to complete malolactic fermentation with a little bâtonnage. Barrel-aged for 18 months before bottling, unfiltered.
Dry, with a subtle skinsy lift. Ripe nectarine and peach.
✓ Dispatched next business day
Chilled + Easy