Made with heirloom pears from over 300 year old trees grown in granite.
Multiple sites, varied exposure
Granit based soils
Hand harvested and farmed biodynamically
Fruit is dehydrated for 4-5 weeks and simply ground, pressed then settled for clarification before fermenting naturally.
One continuous fermentation originating in tank and finishing in bottle. Bubbles develop within two weeks of bottling.
Stony, chalky expressions on the nose with notes of fresh herbs, mint, pear, quince and pinepple. Complex pear flavors on the palate -- a very vinous style for the true afficianado.
Field Publication Computed: