This Falanghina will make you feel the salt spray of the Mediterranean ocean, refreshing and lip-smacking. To preserve the fresh and crunchy character and keep the alcohol moderate, the grapes were harvested very early, on August 7, and pressed whole cluster. The juice was fermented in a small tank with no temperature control which allowed it to warm up during fermentation and drive off some of the simple fruity flavors and uncover the more stony, mineral nature that is so good with food. We allowed the wine to go through full ML to balance the high acidity and become even drier and less fruity. It was aged in old barrels with no racking, stirring, or fining. If you love salty seafood whites, this is your wine.
