"Fruit is farmed organically/biodynamically. Marguerite blends the three varietals by fermenting on the skins using native yeast in old wood and then aging in small, used barriques for 10 to 12 months. No sulfur is added during vinification.

This skin-contact wine has intense fresh, tropical fruit aromas. Vibrant and voluminous on the palate, the use of oak gives the wine a great richness and texture, bringing out notes of mango and butter. A complex wine with a lengthy finish." -Tomorrow's Wines