Sea exposed

Sea-exposed terroir is land so close to the ocean that the vineyard feels the sea as a constant presence: the breeze, the salt spray, the humidity, and the particular quality of light reflecting off water. Grapevines are hardy, stubborn plants, and in these places they learn to brace themselves. Wind encourages thicker grape skins. Salt in the air subtly stresses the plant, leading to smaller berries with more concentrated flavors. Cooler ocean air moderates heat and slows ripening, letting acidity stay bright.