Grenache Blanc and Grenache Gris fruit, picked separately at low brix. Destemmed into rotary fermenters for about 4-5 days of cold soaking the must on skins. Fermentation in the rotary fermenter for gentle extraction, another 8-10 days, then pressed to stainless steel tank. Fermented to dryness. The wine was kept very cold and no addition of sulfur from harvest until dryness. Extremely low sulfur addition before bottling.
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Aromas of fresh apricot, citrus and bergamot. Bright, fresh palate with peach, apricot and citrus peel. Textured and vibrant.