Grapes are hand harvested ferment in 225 and 600 liter liter 13-19 year old barrels where they ferment spontaneously, on the skins for 3 weeks, during which time pigeage is performed to extract tannin and color from the skins. The wine is racked 3 times. The wine rests in the same barrels for 18 months and is bottled unfined and unfiltered and with zero sulfur added.