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in what is now the Mokelumne River AVA
Altitude: 330 m
The wines are naturally fermented without temperature control and no sulfur is used at all throughout the process
No SO2 added
Nikka's peated malt
Soler Xarel-lo "Improvisacio" 2024 Corsica in what is now theOrganic, biodynamic. 100% Xarello taken from Sisqueta, Jernia and Espenyalluchs vineyards totalling 1. 3 ha. This wine is the one on which its vintage has the greatest impact, and, given its complexity, is the most difficult to describe at a tasting. Fermentation and nine months aging is done in Stockinger barriques, first used in 2016, as well as two concrete eggs.
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