From Aperture Farm's Black and White Series.

The grapes are then brought back to the winery for two days of sorting. Slow whole bunch pressing in a manual basket press. 60% pressing rate.

Fermentation with wild yeast for 47 days.

After fermentation, the wine was barrel-aged for 10 months. Only 10 ppm sulfite added to wine for ageing.
The wine has a thick body from the 2023 vintage with stone fruits such as yellow peach and pear.
The wine has a thick body derived from the warm 2023 vintage, with stone fruits such as yellow peach and pear, as well as crisp acidity from grapefruit and other fruits.

The sugar and acidity levels are both firm.
It has a good sugar content and acidity, so it has great potential for aging.

only 330 bottles produced.