From a half-hectare of 20 year-old vines planted to a blend of schist and granite soils. Hand harvested in early September with extensive vineyard sorting, whole cluster pressing with no time on skins. Spontaneous fermentation takes place in stainless steel using ambient yeasts that lasts for approximately seven weeks under temperature control. The wine spends approximately four months on lees, with stirring once a month, and aged in stainless steel for four months.