Organic farming; dry farmed. After a gentle foot treading, the grapes were pressed and the juice was settled overnight and then racked off gross lees to tank to begin fermentation. Once primary fermentation completed, the wine was racked again to neutral oak barrels to finish secondary malolactic fermentation and continue its relatively short élevage. The wine was bottled young in order to further highlight Vermentino's characteristically bright and salty acidity.
This uncommon grape brings familiar flavors of a buzzing summer day with zesty lime, a luscious body, and a touch of grapefruit pith.