Vinification: hand-harvested and cold-stored under 10ºC overnight. Sorted and whole-cluster pressed, cold-settled for about 48 hours before a fluffy racking. Racked juice held in stainless steel tank at 17ºC for about a week until earliest signs of natural alcoholic fermentation. Long, slow fermentation in stainless steel with gentle chilling. Racked off heavy-ferment lees after two months. Chilled to prevent malolactic fermentation, and filtered prior to bottling.
Tasting notes: Limpid green, yellow hue. Ripe orchard fruit aromas and lees character. Bright and acidic with medium body and delivering lots of fruit flavor but also a savory edge like a hint of anise. Warm and rounded at the finish.