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The Trebbiano was harvested August 25th and fermented on the skins for roughly two weeks in both stainless steel and concrete. After pressing the wine was aged 40% in concrete and 60% in neutral French oak. This wine was fermented with native yeast and bacteria and is unfined and unfiltered.
"We’ve really grown to enjoy experimenting with skin contact in whites and this is no different. There’s structure, there’s fruit, it’s an exciting wine, just too bad that there’s not more of it!"
-Southold