Vintage: 2022
Varietals: Malvasia
Farming: Organic, Low added SO2
The wine is fermented on the skins, which gives an amber hue to the color and a touch of tannin on the palate. Expressive aromas of starfruit, quince, apricot, tangy mango, kaffir lime, gooseberry, coconut shavings, cinnamon. Beautiful tension and minerality.
Lot # 1 – Direct press of destemmed grapes to tank for 24h settling off gross lees, transfer to neutral burgundy for alcoholic and malolactic fermentation over 30 days.(50% of final blend)
Lot # 2 – Destemmed to holding tank, 48h of skin maceration in reductive environment and cooling, press to racking tank for 24h settling off gross lees, transfer to neutral burgundy for alcoholic and malolactic fermentation over 30+ days (20% of final blend)
Lot # 3 – Destemmed to stainless tank, full fermentation over 8 days with full skin contact and punch down protocol, kept very reductive, press directly to neutral burgundy for ageing. (30% of final blend)
All lots aged for 11 months in neutral burgundy with regular topping on full lees and reductive environment.
Unfiltered w/o sulfur addition.
