Whole bunch pressed and free run only. Natural cold settling for 12 days then racked with little solids remaining for wild yeast ferment at low temperature for 6 weeks continuing with lees aging for 12 months for added texture, weight and complexity. Again expect high tone aromatics of white stone fruits, grapefruit, white flowers & lime. The real star is the palate which reveals all of the aromatics but sears with powered fruit, spice, pith, texture, weight & persistence that finishes crisp, dry & long.