"The whole bunch grapes got flat by feet in bins and then pressed over night by the vertical basket press. No enzyme, no additives and no SO2 added. After settled for 2 days, the juice was moved to barrels and then natural ferment kicked off. Only 500L puncheon barrels used for fermentation and maturation. only 1 puncheon barrel was selected for this wine. A few batonage made in late Autumn to cheers up natural yeast activity. Fermentation was completed before winter came. Natural MLF was completed fully in spring. The wine was racked to a VC tank with 10 ppm of SO2 added on 7th August 2023 after 16 months maturation (including the ferementation period).

The wine was bottled by hand at the winery on 27th August 2023 with 5 ppm of SO2. No finning and no filtration.