90% Zeferino, 10% Spanish Springs
Grapes were hand harvested with an average of 50% whole bunches retained. Fermentation took place by native yeast with no addition of SO2. A combination of gentle pumpovers and punchdowns were performed until the fermentation was complete and the must was basket pressed. Malolactic conversion was by native bacteria.
Aged 8 months in neutral French oak puncheons prior to bottling unfined & unfiltered. No SO2 was added prior to bottling.