Viticulture: Biodynamic (not certified). Vineyards managed with natural cover crops in between the rows, plowed underneath the vines.
Vinification: Long and gentle pressing (7+ hours) in a pneumatic horizontal press, decanted. Ambient yeast fermentation.
Aged for nine months in concrete eggs and tanks. Bottled with no oxygen exposure and aged for an additional few months. Minimal SO2 additions, less than 16 ppm. No fining or filtration.
