Hand-picked and sorted prior to being removed from the stems and slightly crushed. The grapes initially go in one-ton insulated bins with plenty of dry ice, and spend between 20 and 30 hours on their skins to extract flavors. Very gently pressed in a oneton basket press, the juice is left to settle. A combination of wild and domestic yeasts are used to maximize complexity and varietal characteristics. Fermented at cold temperatures in stainless tanks until almost dry, the wines are moved sur lee to mostly neutral French oak barrels. Stirred every two weeks until bottling, the wine develops richness that is balanced by the prevention of malolactic fermentation.
Tasting Notes: Light gold in color, with a fruit basket of aromas including ripe pear, melon, pineapple, baked yellow apple and a hint of sweet vanilla. The palate is medium bodied with bright fruit flavors of pineapple, mango, and melon. Finishes bright and lively, leaving you wanting for more. Drink now to 3-5 years.