The fruit was hand-picked in the early morning and lightly foot treaded in the bin, where it soaked for a few hours. It was gently whole cluster pressed into a tank where it cold settled overnight and then was gravity racked to neutral barrels. The goal with this juice is to extract the beautiful aromatics of Nebbiolo without harsh phenolics. The fermentation started after 5 days without the addition of commercial yeast and slowly ticked along for 2 months. It was sterile filtered before bottling in September, 2024.

The light salmon color reflects the transparency of the Nebbiolo skin. Pretty notes of grapefruit blossom, watermelon, and salty sea air on the nose. Leading to a more serious, medium bodied rosé, with lovely texture and an energetic, bright finish.

Vineyard: Santa Ynez

AVA: Happy Canyon