Hand harvested and sustainably grown; Whole cluster pressed to tank. Settled 48 hours prior to racking to barrel. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. No sulfur used at pressing. Upon completion of primary fermentation in barrel the wine was stirred to incorporate lees, then racked to two 12HL amphora for aging. Balance left in barrel for topping . The wine was racked once prior to bottling. Total of 40 ppm so2 added.