The hand harvested grapes underwent total destemming and soft pressing. The spontaneous fermentation with indigenous yeast only took place in predominantly used barriques of 225 l and tonneaux of 500 l. The wine spent 20 months on the lees (never racked) and then was moved to stainless steel tanks for 18 months. Bottled unfined and unfiltered on Dec 7^th, 2021.
Full bodied (13,5% AbV), dry and weighty white wine with great acidity and texture. Notes of quince, cotton candy, dry herbs are supported by  a pronounced mineral quality. Flavor profile: green pear, unripe green melon, bruised apple skin, lemon peel.