Fermented through native yeast and aged in both neutral oak and concrete egg for seven months, this is a high-toned, dry and well-balanced white. It shows nuanced layers of citrus, apricot and wet stone that remain light-bodied and crisp.

Fermented through native yeast and aged in both neutral oak and concrete egg for seven months, this is a high-toned, dry and well-balanced white. It shows nuanced layers of citrus, apricot and wet stone that remain light-bodied and crisp.

Fermented through native yeast and aged in both neutral oak and concrete egg for seven months, this is a high-toned, dry and well-balanced white. It shows nuanced layers of citrus, apricot and wet stone that remain light-bodied and crisp.

Fermented through native yeast and aged in both neutral oak and concrete egg for seven months, this is a high-toned, dry and well-balanced white. It shows nuanced layers of citrus, apricot and wet stone that remain light-bodied and crisp.