Blended from Sauvignon Blanc (70%),
Vermentino (15%) and Albarino (15%), all
fermented on their skins for 24 days. The
Sauvignon Blanc was pressed to used acacia
barrels, while the Vermentino and Albarino
were aged in neutral french oak. Spring blossoms, tamarind soda, grapefruit, mango chile.