The grapes were crushed and de-stemmed and allowed to natively ferment on skins in two open top fermenters for two weeks. The fermented wine was racked off of skins, the must was pressed, and the entire blended lot was settled for 24 hours before being racked off of press solids to neutral French oak barrels for secondary fermentation.

Aromatics are delicate with notes of dried apricot, honey, and raspberry. Flavors of raspberry, sea salt, and Fino sherry make for a lovely drink.

13.4% Alc. by Vol.