Vinification Method: Grapes are hand harvested in small baskets. Grapes are sorted by hand & undergo a direct, horizontal press. Only native yeast are used & the fruit is racked for twelve hours. A cool fermentation occurs in temperature controlled stainless steel tanks. Batonnage occurs every ten days for three months during certain vintages. The wine rests on the lees in old oak barrels for two years. The wine is bottled with a light filtration.

Yellow straw in the glass with pretty scents of dried apricots & almond skins. The palate is rich with mature white & yellow fruit flavors. Yellow apple core, pear nectar & almond paste followed by succulent minerality dovetail into a dry finish.

Works with fowl, aged cheeses, pork dishes, dried fruits or simply by itself.