This wine is made from 21 year old vines at the Bassi Vineyard, located on the coastal hillsides of Avila Valley. This bottling is a unique snapshot of a true coastal vineyard in California, located 1.2 miles from the Pacific Ocean. This wine is full of energy and precision.

The juice is fermented with native yeast and bacteria in 228 L & 500 L barrels, then aged on lees for 17 months, and racking to bottle, without fining or filtration, with minimal sulfur used. Notes of lemon cake, caramel apple with chalky minerality

— Winemaker note