Made in two batches - one with 25% wholebunch with destemmed berries poured over the top, the second all destemmed. The former had the cap rolled by hand once a day, the latter was plunged and worked once a day.
The wine matured for 10 months in old French oak, racked once. Wild yeast fermented, no adds, no fining or filtering. This wine was made with conventionally farmed grapes.
Minimal sulfites added.