Entirely native yeast fermented with 30% of the fruit fermented whole-cluster and pressed off of skins after 37 days to 30% new French barrique and puncheons where it is left for 11 months. Unfined and unfiltered. Vineyard: Gower, Vine Age: 22 years old. Yield: 1.9 tons per acre. Soil Type: Sterling Sandstone Loam over Deep Clay.