This wine also comes from a Stolpman Vineyard. They use 30% Whole cluster using native yeasts in open top vessels then divided between cement eggs, French Puncheons for six months. Then the rest is fermented whole cluster in the eggs then transferred to neutral puncheons for six months then blended and further refined by being put in Hungarian oak puncheons for 10 months. This wine is unfined and unfiltered before bottling. The whole cluster ferment gives the wine a grippy nuance while still having a wonderful grenache aromas and light lift.