2/3rds went into the press (whole cluster!). 1/3rd was foot crushed and fermented on skins in one of our small fermenters for exactly one week. The result, after aging 7 months on its lees, is presented here: The wine has a deep, golden color, and retains that insanely powerful peach aroma profile with a backdrop of lemon zest. The aromas carry over to the palate – stone fruit up front, then lemon, then a herbal, textural tannic structure makes an appearance. The added dimension that the skin contact brings means this wine can pair with even more diverse foods.