color: pale straw with flecks of green
aroma: guava, pineapple, candied lemon peel, grassy
palate: grilled pineapple, lemon verbena, caraway seed
pairing: spring pea risotto!
aging: now-2026

Hand-harvested in September, the grapes underwent chilling at 35 degrees to preserve their vibrant aromas and flavors. After destemming, the grapes were cold-pressed to tank. The fermentation started spontaneously with native yeast, maintaining a temperature of around 55 degrees to preserve those lively aromas. Post-fermentation, the wine was aged on the lees with periodic stirring, imparting a nuanced complexity and creamy texture.