From 30-60 year old vines grown on granitic sand. Organic farming. Traditional semi-carbonic maceration with native yeast and without SO2 for 10-15 days. 7-9 months ageing ⅓ in 500 liter used demi-muids, and ⅔ in tank. No added sulfites or added yeast. Racked by gravity. Bottled unfiltered by gravity following the lunar calendar. 4,000 bottles produced.