Crafted with tradition non-intervention winemaking including maturation on yeast lees for 10 months and most of the barrels completing malo-lactic fermentation. After minimal handling the wine was bottles in 2018, it has a complex nose, showing white peach, nectarine with a hint of natural yeast funk. This is balanced with the complexity of toasted oak and a crisp acid finish. It's a wine that will age beautifully. Pairs well with most seafood and rich poultry dishes.