Fermented with natural indigenous yeasts in ancient oak vats, then matured for four years in used American oak barrels before additional bottle aging. Distinctive notes of mushroom, white pepper, pollen, macadamia nuts, and yellow apple. Light-to-medium bodied, with high, bright acidity, pungent flavors, and a long, lightly saline finish. Ideal with roast white meats, stinky cheeses, rich fish dishes, or fried foods.