This Picpoul is grown on the sandy soils directly east of Lodi. Farmed without synthetics and with respect to natural amendments, we harvest these grapes just as the skins begin to soften to maintain natural acidity. Foot treading 40% for the haul back to the winery, the grapes are pressed, racked and fermented in stainless steel at cool temperatures, without the use of SO2. Filtered to block malolactic fermentation and bottled with 20 ppm of sulfur after three months of aging.
Lively aromas both floral and fruity – a mixture of apple blossom, acacia flower sprinkled with citric notes. Clean and refreshing with forward Meyer lemon zest and an overall impression of youthful energy and an almost cider-like delightful gratification.