The 100% Albariño grapes were 1/2 whole-cluster pressed, 1/2 destemmed and left on skins for three days. Both fermentations were inoculated with separate “pied de cuvée” yeast cultures harvested in the vine rows at Kristy. The must was cold-fermented in stainless steel to preserve minerality, aromatics and freshness. The resulting wine was aged on lees for four months and sterile filtered before bottling.
This wine has a light yellow color and aromatics of mango, stone fruit and floral notes. On the palate, you’ll find flavors of ripe dragon fruit, yellow apple, pear, and a hint of bitter almond with a crisp, refreshing finish.