FARMING: All native yeasts, no filtering or fining, and made without sulfur additions.
AGE OF VINES:
WINEMAKING: Fermented in a concrete egg with the skins. A blend of two concrete eggs: one made from the old vine Procanico macerated for just over a week and the other from younger Procanico with only four days of maceration. The fruit is lightly crushed by foot, then fermented and aged in the concrete eggs before being blended together before bottling.