Grapes are hand harvested, and left as whole bunches. The bunches are foot stomped and ferment semi-carbonically for about one week. The wine is then pressed to oak barrels to finish fermentation on the full lees. The wine is not stirred and no battonage is performed and it is bottled, unfined, unfiltered, and with zero addition of sulfur. The wine ends up a light red color due to the small amount of skin contact on the pinot gris combined with the red color from the pinot noir. Organic. Biodynamic