La Presa Vineyard, Los Olivos, CA

The wine is produced from 23-year-old vines, employing the Nelson clone and utilizing natural primary fermentation within a concrete pyramid and tulip, resulting in vibrant tropical aromas of passion fruit and sweet lime. The use of concrete enhances the wine's complexity, texture, and delightful tropical fragrance. The wine underwent a 5-month aging process in the same concrete tanks and experienced partial malolactic fermentation. Upon tasting, one can delight in a lively, refreshing wine that showcases a captivating mineral essence on the palate, with minimal use of sulfur.