Palate
The resulting wine is layered and full bodied, with aromatic notes of pear and lemon curd, followed by a creamy, round palate that is balanced by fresh acidity.
Winemaking
After pressing the juice, we racked it into a new puncheon and let it ferment and then age for a total of 10 months, stirring the lees every few weeks to increase the viscosity and richness of the palate.
Aging
Recommended Drinking Window: Now – 2027