Loess and sand
Fermented in open vats, aged in 225L and 300L used oak barrels for 8 months
Notes & Pairings
This vintage was picked from short goblet trained vines at the end of September. Both were fermented in open vats, 2 punchdowns a day, and then pressed off to 225L and 300L used oak barrels for 8 months of aging. Bottled unfiltered, and despite the light color, has both intensity and energy.