The nose on this wild-ferment white is elegant, with wet stone, smoke and crushed herb aromas. On the palate, it’s complex but focused, with a balance of lively fruit, minerality and spice.
Super pale in the glass, this is fermented in stainless steel for four months on the lees, with no malolactic, or oak treatment. It's a lovely expression of the grape, ever so slightly spritzy in the glass, with mouthwatering acidity, citrus and green apple fruit, minerality and a lick of sea salt. Would be delicious with a seafood risotto.