Product description
Sustainable, low-intervention farming with no synthetic chemicals, focused on preserving terroir expression and maintaining low yields for greater concentration. Low-temperature fermentation on fine lees in barrel, with careful lees management for added roundness and complexity. Aged 12–15 months in oak with regular bâtonnage until malolactic fermentation is complete. Pale gold with aromas of pear, citrus blossom, and acacia. The palate is vibrant and medium-bodied, with ripe stone fruit, honeyed citrus, and a creamy, mineral finish.
