The fruit is harvested, aged for a month, milled, and then macerated on its skins for 4 to 7 days before being pressed into old wooden barrels. It ages un-topped on its fine lees for one to three years.
one of the wilder wines made of apples we know of: fuller-bodied, leesy, distinctly smoky, as well as being dry and lightly oxidative.”
- Aroma: It opens beautifully with an expressive, springy nose of apple blossoms, white flowers, and hints of wild honey.
- Palate: The mouthfeel is dry and structured with very fine, textured bubbles. Rather than juicy sweetness, you get an evolving web of savory kitchen herbs (like subtle sage and rosemary), salted citrus, and complex warming spice.
- Texture & Finish: Thanks to the skin contact and barrel aging, it has surprising chewiness, vinous tannins, and a distinctive smoky, leesy weight that finishes incredibly long.
