Hand-picked. Destemmed into 1 tonne fermenters, 10-20% whole bunch. 3-8 days of cold maceration, depending on temperature of grapes when picked. Spontaneous fermentation. Gentle extraction with plunging once a day, sometime twice during peak ferment. Pressed within a few days of the end of ferment, between 17-23 days on skins in total. Aging 12 months in older French oak. No filtration. Contains sediment.