Manual harvesting of 25 year old vines from 1 hectare of western exposure. The grapes are de-stemmed and left with their skins in open steel tanks for 3 days of maceration. After racking, spontaneous fermentation continues for about 2 days. The refinement takes place in the same steel tanks for about 8 months on its fine lees. No temperature control, filtration or clarification is used at any time.