2018 Vintage- Hand harvested and sustainably grown; Whole cluster pressed to tank. Settled 48 hours prior to racking to barrel and concrete amphora. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. No sulfur used at pressing. Total of 35 ppm so2 added.
Ingredients: Hand harvested, sustainably farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2