100%  Organic

 The majority of fruit was harvested between 13.2 and 13.8 baume. Each batch was pressed and lightly settled before being racked to old barrels and concrete fermenters as a cloudy juice. Fermentation was allowed to begin naturally and the barrels then underwent fermentation at there own pace. After fermentation the wine was left on full lees unsulfured. Most vessels began spontaneous malo-lactic fermentation that was allowed to proceed depending on taste. The elevage was short due to a run of tiny vintages, with bottling taking place in September of the year of vintage. The wine is filtered but un-fined.