A blend of late-ripening apples from 100+ year old dry-farmed trees. They macerate on the skins for 2 weeks then pressed, native yeast ferment and age in neutral oak for 1 year with no climate control. Dynamic perfume: wild dandelion, bitter alpine herbs. Apricot, and pear notes on the notes but unmistakably high in acid, tannins, and farmhouse funk. Basque style.