This is our first time working with Trebbiano. We contracted this fruit from Pepper Jack Vineyards after learning that the Vermentino in 2022 didn’t set any fruit. We knew that Trebbiano isn’t a particularly complex or aromatic varietal in general and took some risks to make it an interesting replacement for Vermentino. This lot was fermented with about 10% of it’s pressed skins added back for some light skin contact. It was then split into two lots, with a portion going to our concrete egg to undergo malolactic fermentation. Both portions had at least 8 weeks of lees stirring before being blended back together and bottled. We are very happy with the results, and look forward to hearing what our guests think!