2019 Baco noir Grapes are hand harvested and whole bunches are fermented carbonically in 800-liter wood tanks for about 1 week with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 1 months in elevage in 400-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.