4-5 day fermentation on the skins, then pressed. The wine is then moved to a 1,000 liter clay tank and 30-40% of the skins are added back in. It then matures for 10 months before a super-light filtration and a tiny drop of sulfur at bottling. It is markedly darker than the other wines in the lineup but this is solely from the pigment in the skins – it doesn’t see any extra maceration time.
Orange aromas and is clear, relatively precise, fresh and pure on the nose. This silky, vital and elegant wine reveals a pure, medium weighted, pretty mineral and well-structured body with citrus flavors in the aftertaste