All varieties were harvested together in the early morning, destemmed at the winery immediately after, and sent to a stainless steel tank for co-fermentation. A combination of pump-overs and punch-downs were used to keep the native fermentation happy, and 2 weeks later the fruit was then pressed at dryness. The wine was rested in neutral French oak for 6 months on the lees. Unfined, unfiltered, with no added sulfites.