From the producer: Picked at night and early in the morning to maintain acidity. Lots were whole cluster pressed into a chilled settling tank. Juice was racked off its gross lees after 24 hours. After inoculation, lots were allowed to ferment no higher than 58° for 21 to 35 days. Once primary fermentation was completed, malolactic fermentation was prohibited to maintain fresh acidity. The resulting wine shows a crisp minerality with notes of fresh lime and stone fruit. Perfect with a Caesar salad.