Vinification: All grapes were foot tread and macerated on skins and stems for 24 hours, then directly pressed into fiberglass. Fermentation took place spontaneously with wild yeasts from the vineayrd, and the wine slowly underwent secondary fermentation throughout the winter and early spring. Zero sulphur was added at harvest or during any point during feremntation or elevage. Wines were carefully racked by hand in the spring and bottled unfined and unfiltered. A small additon of less than 20 parts total sulphur was added before bottling, zero parts free.
Notes: Sea salt and flint notes compete with mature stone fruit aromas. Absolutelty saturated Vermentino fruit flavors dominate the palate (stone fruit cocktail) kept in check with cleansing lemony acidity and sea salt spray for days. This wine finishes downright saline despite the dense level of fruit. Did we mention this wine is salty AF?
