Product Description:

"The Malvasia Bianca grapes were whole-cluster pressed and cold settled, then the clean juice was racked and fermented at cold temperatures—just as its twin sister, the Pét-Nat, was—but this wine was left to finish dry in stainless steel tank and then aged in stainless steel. During aging I stirred the lees in tank every two weeks for four months and then let the wine settle." -- Faith Armstrong Foster, winemaker