I considered writing an entire newsletter just to describe this wine... White wines are generally pressed immediately for the juice and the skins are discarded. Red wines are made macerating with the grape skins to extract color, tannin and phenolics, usually macerated for a week or 2 (at most wineries). So this wine was made like a red, but with white wine grapes for an extended period of time. As a matter of fact, this wine didn't initially finish fermenting dry, which was the first hurdle. This wine never touched wood. On skins in stainless steel, then transferred to a sandstone Jarre (which looks like an amphora, but has very low porosity - less than oak)... This is not a wine for everyone. You may not like this wine and we are OK with that... I recommend approaching this wine with attention and an open mind. Skin contact is a good thing and a basic human necessity! | Kobayashi