Produced from a few rows of the Riesling vineyard, we pinched the bunch stems at optimal ripeness then left them to dry on the vineyard for 8 weeks. In the cellar it spent 3 days on the skins then fermented with the indigenous yeasts in old French barrel followed by a year in the same barrel. Extremely limited wine that is full and rich without being overly dense. Fresh acidity cuts through the residual sugar and a light phenolic grip from the skin fermentation leads into a fresh finish.