Fruit was hand-harvested, then destemmed (not crushed) and sent into large open vats. After wild ferment was kicked off (and a wee bit of time on skins), it was pressed to tank with all solids. Fermentation continued to dryness before it was racked to large (500L), old French oak with fine lees. Natural malo was allowed to progress in spring. The wine was assembled and bottled after about eight months, in Jan 2020. No S02 added.