Biodynamically farmed vermentino made by the dynamic duo at Somos. The fruit
was hand-picked and gently basket pressed straight into old French barriques,
and fermented by wild yeast. 10% was destemmed and left on skins, fully
fermented on skins and was pressed after 10 days. It was then aged on gross lees
for 9 months to develop mineral sur-lie aromatics.
This wine has a great acid line and has retained the sea-spray aromatics of
this Sardinian variety. Barrel fermentation and lees ageing has created
beautiful texture and complexity.