Pardas wanted to create a blend that captured each of their plots, highlighting the subtle nuances of the clay and limestone soils used.  A blend of 69% Xarel.lo and 31% Sumoll hand-harvested, pressed together in tank, and cofermented. Aged six months in stainless steel vats and 36 months in bottle...

100% Malvasia di Candia Aromatica, harvested in late August/early September.   The grapes were crushed and macerated for 36 hours. Fermentation was spontaneous in stainless steel; malolactic was completed.  Secondary fermentation was in bottle, with the addition of unfermented must from the same...