Albarino
Making of: hand-picked and then macerated on the skins for 4 days as whole clusters, then pressed to old barrels with a basket press. The fermentation took about 9 months, stopping in the winter and finishing the next summer (typical for Hiyu) and was bottled by hand after 20 months in wood. Unfined, unfiltered, tiny dose of SO2 at bottling.
Personality: “clear aromas of lime blossom, green peach and salt. The taste is incredibly pure; a distillation of alpine stream as wine,” Nate describes.