Hand harvested and organically grown; 100% whole cluster carbonic fermentaion. Each varietal was fermented separately and picked at different times. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. Fermentation lasted for 8 days then pressed and racked in to vessels for aging. The Pinot Noir was tank aged while the Gamay was aged in neutral French barrels. After 4 months the wines were racked and blended together then put back down into barrel for an additional 3 months. A total Of 25 ppm so2 was added prior to bottling without filtration in keeping with our minimalist (lo-fi) philosophy.