About: The grapes were harvested by hand and cold fermented in stainless steel tanks. During fermentation, the wine was racked plenty to remove sediment. After two months and when the wine still had 30 g/L residual sugar, it was bottled under a crown cap to complete fermentation and build natural carbonation. After 11 months, the bottles were riddled and disgorged in October 2023, topped off with the same wine from decanted bottles, and sealed again with a crown cap. No SO2 was added, and the wine saw no settling or fining agents throughout the process.