100% skin-fermented Sauvignon Blanc, from the Oleta vineyard, planted on its own roots at 3000 feet of altitude in granitic skree in the Sierra Foothills.

The wine was stomped by foot without any destemming, fermented in contact with the skins and stems for about 14 days, drained and pressed and put down to a neutral oak puncheon without SO2. The wine then aged absolutely undisturbed in this puncheon for 9 months.

This was the second Friulano wine that I ever made, based on the wines of Gravner and Radikon. The first vintage was 2006; this is our second from the Oleta vineyard.