Hand-harvested followed by a 30-40 day maceration period in wood or concrete vats with manual punch-down. Aged for 24 months in 600L oak barrels (20% new) and then another 5-6 moths in concrete vat. Little hint of buttery malic acid on the nose along with wood spices, and brambly fruits. Oak is present but integrated. Bit of sherry like nuttiness that lingers on the finish. Medium to full body with chewy tannins. Can be aged, but delicious as is. Not filtered or fined. Certified Organic.