A finessed and elegant field blend of 35% Sauvignon, 35% Chardonnay, 15% Viognier, and 15% Manzoni Bianco. 60% of the fruit is fermented with its skins in cement vats for 12 days, the other 40% is fermented in large neutral oak barrels, both are blended together and rested on the fine lees for 11 months in neutral oak, and another 10 months in concrete vats before being bottled unfined/unfiltered. Golden yellow hue, with silky citrus undertones, spicy green and yellow fruits, grippy mouth feel, racy acidity, and a cool etherial finish. Technically skin contact but leaning more into the textured white wine world.
Winemaker Info
