Semillon was harvested at just under 11 Baume with wild tangy acidity, and was de-stemmed and fermented on skins for 2 weeks via natural yeast at moderate temperatures before pressing. After full MLF, the wine rested on lees for 5 months before racking and blending. The Viognier was de-stemmed and fermented naturally on skins for 2 weeks, before resting on lees for 6 months.

Blend : Semillon (80%), Viognier (20%
ABV : 11%
Closure : Cork
Drink Until : 2025
Bottle Size : 750ml