Hand harvested and organicly grown; 100% de-stemmed, pumped-over once daily in an open top tank, after which the top was again sealed and the fermenter was gassed. Primary and secondary fermentation via native yeasts and bacteria. No sulfur used at harvest. The wine was fermented until dry then pressed to tank, settled, then racked to barrel the following day. Racked once prior to bottling to blend. Total of 20 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
