Whole clusters were pressed gently and transferred without settling or SO₂ to a mix of neutral oak vessels, where spontaneous fermentation was allowed to unfold in full contact with the lees. Malolactic fermentation was withheld, preserving the wine’s purity and crystalline clarity, followed by a short elevage over winter to allow the naturally lush, aromatic fruit to sit gracefully alongside a fine thread of acidity and a whisper of texture, creating a wine of elegance and harmony.

Apricot – White Florals – Ripe Peach

13% alc.