From biodynamically farmed, certified-organic estate vines. The bunches are harvested by hand and destemmed; the free-run juice macerates with the skins overnight. Fermentation is spontaneous with indigenous yeasts in open steel vat with no temperature control and full exposure to oxygen; aging takes place in steel tank sa well. There is no sulfur added at any point in the process. Bottling is without fining or filtration.