*Vintage may vary by location*

Farmed organically. Manually harvested with sorting done at the vine. Minimal canopy management; no insecticides or anti-mildew chemicals. Vinification for over 3 weeks. Natural yeasts. Elevage for 22 months in cement tanks with moderate aeration and very little oxidation. Bottled by gravity, unfined and unfiltered. 5 g of SO2 per hectoliter added at harvest. Minimal amount of SO2 added just before bottling.