Hand-picked at night, vineyard-sorted, destemmed, skin-fermented for native primary fermentation (16 days), pressed to neutral French oak barrels after primary fermentation. This spent 4 months in barrel before bottling; it also went through full malolactic. It was bottled unfined, unfiltered, and was not cold stabilized. Fresh and zesty with the subtle spice, this is a fantastic bridge for those curious about Orange Wines.