The grapes were harvested at the end of August and manually de‑stemmed on frames. About 60% of the berries were gently foot‑crushed, while the remaining 40% were left as whole berries to undergo spontaneous fermentation for six days. The free‑run juice was then transferred by gravity into a used Kádár Hungary Larus oak barrel. After a gentle pressing with our old basket press, the additional free‑run and pressed juice were combined in a separate tank.
Following 12 months of maturation on the lees, the two fractions were blended and bottled—again using gravity—without any fining, filtration, or added SO₂.
