Notes of honey, almonds, and stone fruit define this wine, giving it an inviting aromatic complexity from the first pour. Bright acidity threads through the palate, balancing a savory undertone that stems from extended skin contact. Dried apricot emerges as a persistent motif, lending a nuanced fruitiness alongside a delicate saline, mineral lift that hints at coastal soils. The result is a wine with depth and precision, where sweetness is present but never overwhelms the crisp, mouthwatering finish.
Vinified with care, the grapes were hand harvested and de-stemmed before fermentation in 5,000-liter vessels. The juice fermented on the skins for roughly two weeks, allowing color, texture, and expressive tannins to integrate with the fruit’s natural freshness. After pressing, the wine settled quietly for about two weeks, then moved into tank where it spent three months on lees. Occasional batonnage was performed to gently reincorporate lees into the wine, enhancing its creamy texture and complexity without muddling the bright fruit character.
The wine was lightly fined and filtered to achieve clarity while preserving its aromatic vitality and structure. Minimal sulfur dioxide was used, helping to maintain a delicate balance between freshness and longevity. Overall, this wine presents an elegant harmony of fragrant white fruit, honeyed richness, and savory mineral notes, with a clean, persistent finish that invites savoring now or aging with quiet confidence.