Fig. 5 is a macerated white wine, with a subtle and refreshing cornelian color and coral reflections. It has dried fruits, citrus, and tamarind notes on the palate, with a medium persistence. On the nose, it offers hints of stone fruits such as apricot and apricot.
It comes from Marco Antonio Moreno's vineyard in Valle de Guadalupe, BC. This young vineyard was planted in 2012 with a soil mixture of clay and some sand. The grapes are all harvested on the same day, seeking to maintain good acidity. The grapes are destemmed and transferred to a stainless steel container where alcoholic fermentation takes place; not much work is done in terms of extraction. It macerates for two weeks with skins and seeds. Then, it is gently pressed and transferred to neutral barrels to mature on its lees for 10 months. 

Daniel Kelly  is a Mexican winery producer in Valle de Guadalupe, originally from Ensenada. Daniel holds a degree in gastronomy and began his foray into winemaking while working in a restaurant belonging to a winery. He has worked in wineries in Mexico, New Zealand, the United States, and Chile, and in 2018, he decided to start his own wine line. Fractura Blanco 2021 marks Daniel's debut as a minimal intervention producer. His wines are spontaneously fermented, unfiltered, with no additives or added sulfites.