About This Wine

Hand-harvested fruit was destemmed, pressed without cuts to retain all available juice, and chilled in stainless steel tanks for 48 hours. After a week, fermentation began naturally with wild yeasts before transfer to barrel. The wine fermented to dryness, underwent natural malolactic conversion, and was bottled in February with minimal racking, filtration, and sulphur addition.

Tasting Notes

Aromas of honeyed flowers, caramelised pear tart, lime, and cinnamon. The palate is layered and complex, showing more in common with a fine Northern Rhône white than the Mediterranean origins of Vermentino.

Serving Suggestions

Serve at 10–12°C.

Drinking Window

Drink now–2026