Notes of honey, almonds, and stone fruit. Very nice acidity mixed with savory notes from the skin contact, such as dried apricot, and a hint of salinity. Hand picked, de-stemmed, fermentation in 5,000L tanks, on the skins, for about 2 weeks. Left to settle for another 2 weeks then pressed into tank for 3 months on lees, with occasional battonage. Lightly fined and filtered. Minimal SO2.