Two picks went into the making of this 2023 vintage, the Pinot Gris in
mid-September and the Riesling exactly one month later. The skins were left on the Pinot Gris for 17 days and the Riesling for 22. They were gently punched down twice a day by hand until the wild ferment was complete and eventually pressed off into a neutral oak barrel once the malolactic conversion was finished days later. Unfined, unfiltered, bottled with lees. It shows nuanced floral aromas with ripe orchard fruit and delicate tannin on the palate.