Grapes are hand harvested and whole bunches are fermented in 800-liter wood tanks for about 14 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed 8 times. The wine is unfined, unfiltered, and has zero sulfur added. Drinks like a Rose! So delicate!