Direct to press, stainless steel fermentation with cool temperatures to preserve aromatics. The wine underwent spontaneous malolactic fermentation before finishing its primary fermentation.  This non-intentional process converted the malic acid in the wine to lactic acid, providing a surprising, interesting complexity and richer mid palate than previous vintages. 

Heady aromas of citrus and bergamot. The palate carries the orange peel and citrus through a broad mid-palate and a dry lingering finish.