100% Estate-grown, using permacultural, regenerative, and dry farming, on glacially deposited stone and gravel, and sandy-loam soils. Fruit selected from sites bordering the treeline, which receive more shade, for added crispness in the fruit. Foot-stomped and wild fermented partially in concrete egg, and partially in older French oak for 11 months for added texture. No nutrients or enzymes are added. Un-fined and unfiltered.

Crisp and uplifting, yet rounded and enduring. Bright, citrus aromas envelop tactile acidity and a mouthwatering tension.