Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Harvest Date: September 22nd, 2018
pH: 3.3, Acid: 8.3g/L, abv: 13%
Style: Bone dry. Structured, Saline. Concentrated stone fruit. Subtle spice. Aging potential.
Viticulture: Volcanic soil on a gentle slope. The site embraces the combined cooling effects of mountain shadows and bay breeze.
Winemaking: Brief skin contact followed by fermentation in neutral french oak and 10 months maturation on lees.
Harvest Date: September 22nd, 2018
pH: 3.3, Acid: 8.3g/L, abv: 13%
Style: Bone dry. Structured, Saline. Concentrated stone fruit. Subtle spice. Aging potential.
Viticulture: Volcanic soil on a gentle slope. The site embraces the combined cooling effects of mountain shadows and bay breeze.
Winemaking: Brief skin contact followed by fermentation in neutral french oak and 10 months maturation on lees.