100% Frappato. Filippo always starts his wines with a pied de cuve, an early-picked spontaneous ferment used to ‘seed’ a larger fermentation to allow for greater surety without inoculating yeast or bacteria. He de-stems the hand harvested Frappato into plastic ‘tini’ for natural fermentation. At the end of fermentation (sometimes before if tannins are too intense) he uses an old-fashioned manual basket press for softly pressing the must back to avoid pulling ‘sharp tannins.’ The wine is aged in concrete through the winter and is racked at least three times. He does not believe in filtering ever but he will sometimes use miniscule doses of sulfite at bottling in order to protect the wine for travel depending on pH and VA.