Field Blend of red (70%) and white (30%) grapes. The reds are very high in acid with a very short maceration of 5 days. Very simple, low-intervention, fermented with ground chestnut flowers to stabilize the process and 15g/l SO2 at bottling. This to us is a new category and class of wine that’s not red nor rosé, maybe it’s the old English “clairette” making a renaissance... who knows! We do know its delicious chilled!