The wine is destemmed and fermented on skins for a month. The skins are not worked hard, they are included in order to gain all the aromatics possible from the fruit, and to promote a fine thread of phenolic to keep a tension and length in the final wine.
Bottled straight after malolactic with no Sulphur addition, this wine is almost in the rawest form possible. It is cloudy and this adds to the overall textural experience.
Aromas of nectarines, citrus oils and Asian spices which are married with a salty, richly textured palate that is underpinned by tight fine phenolics.