Made from 100% Gamay grown in the Twenty Mile Bench sub-appellation. The grapes were picked in the cool, early morning hours and macerated on skins for 5 hours before gently pressing. The juice was clarified to preserve its aromatic potential and fermented in stainless to highlight its natural varietal characteristics. Fermented bone dry to showcase a balanced mouthwatering acidity with an array of red fruit and citrus aromatics.
