The grapes were picked by hand and given 48 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes. No sulfur was added to allow the juice to oxidize slightly. After a 36 hour cold settle in tank, the clean juice was racked off the solids to old puncheons for spontaneous fermentation. The wine was NOT sulfured post completion of secondary fermentation with elevage in neutral puncheons on fine lees. Racked to tank one week prior to bottling. Unfined and unfiltered, and no sulfur. Bottled June 28th, 2019. 124 cases produced.