Description
Winemaking & Ageing
Arinto here is mid to late ripening. Smooth pressing of whole berry by pneumatic press to extract the best must. Oxidation of the must to keep the wine more stable, requiring less sulfur over time. No sulfur additions. Cold decanting and spontaneous fermentation at room temperature in a mix of new and used French oak barrel. No nutrients added to aid fermentation. Malolactic conversion. Left on fines lees until as late as possible before bottling, with bâtonnage only when topping up. 16 months aging in the same barrels before bottling. Light filtration at bottling.
Tasting Notes
Golden yellow. An evolved, beautiful balance of honeyed and preserved lemon and grapefruit, entangled with more complex notes of cloves, quince, and a certain smoky, umami, soy sauce note. Seamlessly integrated oak and rounder mouthfeel are kept balanced by searing acidity.