Lingua Franca has followed low-impact, organic, and biodynamic farming principles in the heart of the Willamette Valley since 2012.

Fruit is field sorted, hand-picked, then whole cluster pressed, settled in tank for 24 hours on average, barrel fermented with wild yeast in a combination of new, lightly toasted puncheons and barriques, and old French oak puncheons and barriques, then left to age for 11 months on lees. Full malolactic fermentation completed spontaneously. The wines were combined in tank with their lees for five months prior to bottling.

Yellow color with green highlights. The entry is round while the midpalate reveals a backbone of acidity and minerality, with citrus peel, green apple, honeysuckle and river stones. The wine is richly textured with a long, balanced finish.