From the producer: Barrel fermented in French oak, mostly used but some new. Fermented with whatever yeast blows in the door, minimal sulfur added and the wine basically goes from barrels to bottle with only a short stay (2-3 days) in a blending tank. Filtration, fining and other nonesuch are completely left out of the program. Simplicity at its finest! This wine smells like warm apple pie and waxy white flowers. When you take your first sip there is an explosion of acidity that brings the pallet to life. Granny Smith apples are balanced with nuttiness and warm dough. The finish is bright and the acid lets you savor the apple, lemon and yeasty notes. This wine has a dry focused mouthwatering finish.