Vineyard select from the Duas Terras Vineyard in the Geneseo District farmed by 4th generation grape grower Richard Lauchland, we harvested the fruit at perfect ripeness to make a wine with racy acidity, freshness, and relatively low alcohol at 13%. The fruit was whole cluster pressed and cold settled for 48 hours before racking into a stainless tank for fermentation. After primary fermentation was complete, we racked the wine into 1 stainless steel barrel and 1 320L neutral French oak barrel and added a small amount of so2 to inhibit malolactic fermentation. The wine aged in barrel for 8 months before bottling mid-May 2025.