Why Vermentino? We have an unapologetic love for the island Vermentinos of Sardinia and Corsica, and like both of those locations, sunshine is fortunately our birthright here in Northern California. Las Cimas Vineyard grows some pretty serious Vermentino, with a wine-torn-from-rock characteristic that is rich in concentrated fruit flavors laced with mineral notes.

Vinification: All grapes were foot-tread and macerated on skins and stems for 24 hours, then directly pressed into fiberglass. Fermentation took place spontaneously with wild yeasts from the vineyard, and the wine slowly underwent secondary fermentation throughout the winter and early spring. Aged for 10 months on all lees in fiberglass, then carefully racked by hand in the spring. Bottled unfined and unfiltered, with a small addition of less than 20 parts winemaking sulfur before bottling.

Notes: Sea salt and flint notes compete with mature stone fruit aromas. Absolutely saturated Vermentino fruit flavors dominate the palate (think stone fruit cocktail), kept in check with cleansing lemony acidity and a sea salt spray for days. This wine finishes downright saline despite the dense level of fruit.