Grapes are hand harvested and whole bunches are fermented in 400 and 800-liter wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed during the first 5 months about 1-2 times per month. The wine has zero sulfur added and is unfiltered and unfined. Bright red fruit, wild yeasty notes, salinity, and viscous mouthfeel with chewy, supple tannins. Drink this if you are tired of your every day, civil reds.