Grown organically and picked by hand, the entire cluster is crushed into a tank. Racked to barrel after settling for 48 hours. Natural yeast fermentation followed by complete malolactic fermentation by indigenous bacteria. In pressing, no sulfur was utilized. 6 months of aging in neutral French oak barrels. Bottled after a single round in the rack. Total so2 addition was 35 ppm, in keeping with their low-fidelity (minimalist) ethos.