Hiyu Wine Farm Aesalon

Vineyard: The parcel is in the far Southeast corner of the farm with an eastern exposure. We grafted it in 2016 from Pinot Gris to a field blend based on Spanish and Portuguese white varieties: Xarel-lo, Arinto, Verdehlo, Albarino, Trousseau Gris, Godello, Albillo Real and Macabeo. “This is the parcel where I feel most clearly the pulsing of energy that has emerged in the vineyard over
time,” says Nate, who adds that they spray teas in order to further draw out the aromas of the biodiverse vineyards. 

Grapes: Field blend of Spanish and Portuguese white varieties 

Making of: Grapes are hand-harvested, then macerated in a wooden vat for five days before being pressed by
foot into old barrels. They remain in barrel to age for 20 months before bottling by hand.