Fiano is picked early for freshness - it's vibrant with an acid line that draws great length. A lot of work involved with portions handled differently. There's a component left on 24 hour skin soak before old French oak wild ferment, and another whole-bunch component that is pressed straight to concrete egg ferment with full solids. The palate is a concentrated fruit punch balanced with complex creamy lees and spice.
Peach and melon aromas are laced with more savory, pastry-like notes. The palate has pear and poached-apple flavors with a rich texture and a subtle mineral thread that holds the finish.