The grapes were picked on September 5th 2023 with an optimal ripening balance ; 22.9 brix / 3.7 pH / 3.12 TA. The clusters were very clean therefore 100% crushed shortly before pressing to extract more skin flavors and oils.
The juices were separated (low pressure juice vs high pressure juice), fined separately and slowly fermented at low temperature in stainless steel. Also, a small portion (10%) was fermented in barrel (50% new) and blended back to add complexity and creaminess.
This is a fresh and balanced wine with fragrant notes of apricot layered with spices.