Hand harvested and organically grown; not de-stemmed, whole cluster, crushed by foot once daily after which the top was again sealed and the fermenter was gassed. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. No sulfur used at crusher. The wine was racked three times prior to bottling. Total of 40 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.