From the winery: "The wine is fermented via native yeast in stainless steel after a whole cluster pressing. Secondary fermentation and aging for four months in neutral oak on lees adds texture and complexity that are counterbalanced by being sure to pick while the acidity is still racy and pure. The varietal notes are right on point with aromas of almonds, peach, alpine wildflowers, and salty minerality. The mouthfeel is clean and pure."
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