Grapes are hand harvested and partially destemmed, leaving some as whole bunches . The wine is fermented on the skins, with as much intracellular fermentation as possible for about 2 weeks in open topped vats. The wine is moved to barrels for 8 months of ageing and then is bottled unfined and unfiltered with zero sulfur added. Vintage: 2017 Varietals: Blaufränkisch Farming: Organic/Biodynamic, Unfiltered/Unfined, No added sulfites