Vinification: Cluster carbonic maceration for 9 days in steel. Spontaneous fermentation w indigenous yeast. On the lees in steel for 9 months, then 3 months in bottle.
Notes: Nose of orange, peach, & spices. Less fruit but with taste of ripe peaches, citrus, flowers & exotic spices. Crisp & dry. Easy tannins. Gastronomic, will do well in pairings.
