Winery Notes:  This is the inaugural vintage for our Albariño. Grapes were hand‑harvested on September 25th at 20.9° Brix, and whole cluster pressed at low pressure. The juice underwent stabulation, a French technique in which unsettled juice is held at 45°F for five days to extract a class of complex white wine aroma compounds known as terpenes. The juice was clarified and racked for fermentation with three yeast strains: one selected for mouthfeel, another for fresh citrus aromatics, and a third to highlight nectarine and apricot aromas. The fermentation lasted about 20 days at 60°F — cool enough to retain CO₂ and delicate aromas, but warm enough to keep the yeast healthy. Malolactic fermentation was suppressed to preserve the wine’s natural acidity.