Hand harvested, 50% whole cluster grapes in cement tanks, fermented with native yeasts for 10 days. After fermentation they press the grapes and send the wine to an amphora, where it remains with part of its skins for another 30 days.
Once the maceration is finished, the wine is racked twice in the waning quarter of the moon, and bottled - unfined, unfiltered, and with zero added SO2.