100% whole-cluster pressed to minimize astringency from the skins and immediately racked to stainless steel. Once settled, a portion was fermented in small French oak barrels while the remaining lot was left in stainless steel tanks to ferment. The slow and cool fermentation allowed the wine to develop a balance of ripe tropical fruit flavors and crisp apple and mineral nuances. Once primary fermentation was completed, a portion of the wine went through malolactic fermentation which softened the wine. Tasting notes: Crisp fruit layers of pear, apple, grilled pineapple and subtle notes of vanilla bean. The entry weaves exuberant tropical elements with green apple and white peach framed with gentle acidity.