The grapes are hand-harvested and destemmed. The juice ferments in 3 year old 600 liter barrels for about 3 weeks. Half of the wine is in contact with the skins for 50% of the time, while the other half is direct press. Interesting aromatics and color due to extended skin contact despite using aromatically neutral grape varietals.
light amber, floral nose with hint of black tea. citrusy. Refreshing.