The name is inspired by the family’s winemaking philosophy. Crafted with biodynamically farmed fruit (think super organic), the wine was partially ‘wild’ fermented, meaning natural yeasts and minimal winemaker intervention. The goal of this approach is to let what Mother Nature intended shine through in fruit – and eventually your glass. Six months in fine French oak barrels frames the ripe lemon, pineapple, and mango flavors with delicate, toasty spice. A delicious match for roasted pork, chicken pot pie, or grilled veggie kebabs.