From +35 year old vines planted to 2 hectares of schist and granite soil blend. Hand-harvested in September, undergoes vigorous vineyard sorting, partially de-stemmed but not pressed and allowed to macerate for four months. Spontaneous fermentation takes place in cement tanks (5000L) with ambient yeasts and lasts roughly three weeks under temperature control. The wine spends approximately two months on the lees after pressing with no stirring. Aged in cement tanks for six months; not fined or filtered.