Traditional production methods are followed here: juice was separated from gross lees, fermented for four weeks, and aged on fine lees in stainless steel for seven months. Minimal oxidation was permitted, and the finished wine was bottled the following spring.
“Vines planted in 1974 form the basis of this intense wine. It has a crisp character, full of acidity with apple and citrus flavors. The wine is bright and fresh, but with enough texture to sustain some aging.”
89 points, Wine Enthusiast, Oct 2019