Harvested at 23 Brix on September 12th, it was gently whole-cluster pressed and cold-settled for 48 hours at 10 °C. It fermented with native yeasts in neutral barrels, where it remained for 4.5 months.
Notes: Lemon oil, white flower, peach, quince, beeswax, tropical fruits, sea breeze, and lemon zest.
