Picked  at 20.5 - 21.5 brix to capture a nice balance of acidity and fruit.  The grapes went direct to press and the juice was barrel fermented using only native yeasts.  The wine aged in neutral French Oak barrels for 6 months and went through full malolactic fermentation.  The wine to go through full malolactic fermentation,  picking early so it can maintain its natural acidity.

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