Patsy is made for summer; fresh crunchy lemon juice acidity and good time tropical fruit, subtle white pepper and texture born from extended time on lees and a short soak on skins prior to ferment. Fermented in stainless steel, a few days on skins, all native yeasts, a small portion to barrel and a small addition of sulphur prior to bottling.

Patsy is savoury, lean, crisp and textural - something to share with friends on hot days and have a good time. A briny quality this year…maybe even lacto-pickle. Definitely nautical! Not for inspiring endless critique and considered evaluation…just a nice summer drink when you need it most. This year very happily seeing Vermentino (35%) back in the mix, which, along with the fiano, took a 24 hour cold soak on skins prior to pressing and fermentation.

Serving suggestion: you and hot weather…maybe on a boat?

xxxoo