Fruit was destemmed into an open concrete tank. Fermentation occurred spontaneously with manual punchdowns. After 7 days on skins, the wine was lightly pressed and moved to older French oak barrels and a few puncheons. Malolactic occurred naturally with the wine receiving a light sulfur addition immediately before bottling. Like all of our wines, it was bottled without fining or filtration The wine is above all drinkable, with cool concrete minerality and captivating fruit and verve. The grippy tannins retain a refreshing finish.