The grapes were hand harvested and then gently destemmed and lightly crushed into 2 ton open top fermenters where they were hand punched 2 times per day until completion of natural fermentation. No commercial yeasts were used. The wine was then pressed to older French oak barrels. It was then aged carefully for 16 months before racking and bottling. No fining agents or filtration was used. Vegan friendly.