Aromas of freshly squeezed lime, white peach, acacia flower, and crushed seashells lead into an electric, medium-bodied palate. Flavors of green apple, quince, and Meyer lemon mesh with hints of fresh ginger and toasted brioche. The texture is taut and chalky, driven by laser-like natural acidity and a distinct, lingering saline edge on the finish.
Farmed sustainably in a small 2.5-hectare parcel. Hand-harvested grapes are fermented with wild yeasts in French oak barrels. The wine ages for 12 to 16 months in French oak, with a portion developing a delicate layer of flor yeast under cool conditions, adding subtle textural complexity without obscuring the fruit's natural tension.
Grapes are grown in the high-elevation Adrianna Vineyard in Gualtallary, situated at nearly 5,000 feet above sea level. The specific White Stones lot sits on an ancient alluvial riverbed covered in limestone-coated oval gravel, forcing vine roots deep into poor, stony soil that creates intensely focused, acid-driven fruit.
