Grapes are hand-harvested normally in the second half of September. Quickly pressed, the grape must is then fermented at cool temperatures to lock in the aromatics and aged in stainless steel vats for 5-6 months. The resulting wine shows intriguing mineral, citrus and floral notes in the nose. A perfect foil for fish and shellfish, on the palate, the minerals shine through backed up with good acidity and medium weight. The finish is both tense and persistent, bringing you back for a second clam or mussel.