This wild ferment version from Gaia takes it to another level. Left to ferment naturally at its own pace, it's developed into something seriously rich and complex. The aromatic, earthy bouquet weaves together citrus and floral notes with acacia wood, vanilla, toasty oak, and a whisper of smoke. Precise and dry, the palate is wrapped in oak-laced minerality, with a salty edge that lingers on the tangy finish.