Made from fruit sourced from the Coal River Valley. This wine is 100% barrel fermented with natural yeast, then held on lees for two months post ferment to add weight and texture. The finished wine has ripe acidity and is balanced by 5 grams of residual sugar. Lime, mandarin, orange blossom and white florals in abundance. The residual sugar allows the palate to begin with fruit and transition to a dry finish. Only 1092 bottles produced, without fining.