Phenolically ripe grapes are handpicked, cooled before a gentle crushing, open fermented in 600kg lots, hand punched down three times daily, and put into the barrel at 5 degrees Balling to finish fermentation in barrel. The wine is racked a few times before bottling a year later and is further aged in bottle for a year on average before release. They feel they have a special site and their goal is to bottle what comes from the vineyard. We add only yeast and minimal sulfur to the wine. Their goal is a limited edition, terroir driven wine that is drinkable now as well as able to mature further in the bottle.