Picked with tropicality and acidity in mind, the balance works harmoniously. Barrel ferment, aged on lees for a further 10 months. Racked by gravity in January. Wine is completely clear and clean at this point. I then settle out the lees and amalgamate a portion to build complexity and texture to the palette. No skin contact. Bloody delicious. 15 ppm total so2.
Salty af. Pineapple. Guava. Overripe Lemon/Lime. Brioche. Salivating acid. Texture.