Nose
Stone fruit aromatics
Palate
Limestone on the palate
Growing Conditions
Primarily from an older vineyard thats yield is decreasing as the vines age
Winemaking
This wine was pressed light and fermented slowly until February. That is when we stopped with natural residual sugar.
Aging
Fermented slowly for 3 months
Food Pairing
This variety pairs well with salty cheeses like gorgonzola, aged gouda, feta, or parmesan.
