Planted in the 1970s in Napa Valley’s St. Helena AVA where it is still thriving today. The fruit was gently pressed to stainless steel for settling, before fermenting in a combination of concrete egg and stainless steel. The wine matured for six months in neutral barrique barrels before bottling. 11.6% abv. Citrus, floral, and mineral, with a textured mouthfeel and striking acidity.