For the Garnacha, grapes were foot trodden with 60% whole bunches, and macerated in open concrete vats for around 10-15 days. For the Moravia, all grapes were destemmed and macerated whole berry for 7-10 days in concrete, with a slow addition of some stems. Everything was pressed and completed malolactic fermentation in concrete and foudre (Garnacha) and neutral 228L & 500L barrels (Moravia Agria). The wine aged on fine lees for 8 months before bottling in June without fining or filtering, and with only a very small addition of sulf