2023 Technical Specifications
Alcohol 12.5%
pH 3.36
Total Acidity 6 g/L
Region Cienega Valley
Soil Decomposed granite with limestone layers.
Harvest Dates Late September 2023
Fermentation Vessels Seasoned French oak puncheons of 400 and 500 liters.
Pressing Method Gentle Foot Treading Followed By Several Hours Of Skin Contact Before Pressing.
Natural Yeast Yes
Unfiltered Yes
Production Details 245 cases; bottled March 2025 with minimal sulfur; released summer 2025.
Tasting Notes White peach, orange blossom, oyster-shell minerality, lively acidity, creamy mid-palate and persistent finish.