Hand harvested and sustainably grown; 75% de-stemmed, pumped-over once daily in an open top tank, after which the top was again sealed and the fermenter was gassed. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for ten days then pressed to tank, settled, then racked to barrel the following day. Racked twice prior to bottling. Total of 25 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.