The grapes are foot stomped and left to macerate in our cold room for about six hours prior to pressing. The fermentation takes place with natural yeast, 2/3 of the volume is fermented in neutral French oak and 1/3 in a stainless steel tank. No SO2 is added until bottling. The wine is unfined and unfiltered. Aromas of pear, green apple, and white floral packed with key lime. In the palate it shows a creamy texture combined with a vibrant freshness and acidity highlighting grapefruit, flint, and white pepper with a lengthy and dry finish.