100% Albariño from the Terra Alta vineyard in Clements Hills - Lodi. The vines are planted on sandy clay loam soils, with the grapes retaining great acidity from wide diurnal shits in the area - the valley pulls cool air from the San Francisco Bay, bringing down the temperatures at night during the growing season.
The grapes were picked in the early morning and brought back to the winery on Treasure Island. They are then destemmed, foot-stomped and macerated on skins for roughly 5 days before being pressed off to complete fermentation. The wine was racked into used French oak after primary fermentation and went through malolactic fermentation in barrel. No inoculations or additions were made other than a small dose of sulfur after malolactic fermentation was complete. It was aged for 10 months in barrel and then bottled unfined and unfiltered, with a second sulfur addition (less than 70ppm total).