Napa Valley, CA

“After admiring its uncanny hue of sunrise in the East Indies, I was pleased to discover orange blossom, citrus peel, jasmine, beeswax, chamomile, and white pepper aromas. A melon-like freshness underpins the soft, complex palate that leaves me curious.” - Ferdinand Magellan

After destemming the grapes, Lorenza foot tread them and left them to macerate and extract flavor from the skins for six days. Afterwards, it was pressed to neutral French oak barrels where the juice spontaneously fermented at about 65°F. Native malolactic fermentation and aging on the lees further softened the acidity and contributed complexity.

Soil: Sorrento loam. Well-drained alluvial fans.

Grown on Bay Miwok land.

Four barrels produced.