Hand harvested and sustainably grown; Whole cluster pressed to tank. Settled 48 hours prior to racking to barrel. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. No sulfur used at pressing. Aged in neutral French oak barrels for 6 months. Racked once prior to bottling. Total of 35 ppm so2 added in keeping with our minimalist (lo-fi) philosophy.
