Late harvest, hand picked, short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Secondary fermentation in barrique barrels on the lees, no racking. No sulphur or any other preservatives used before bottling, thus the wine can complete all its natural processes and become naturally stable, ready to last a human lifetime.
Matured 18 months in 800 liter French oak barrels. Bottle age 4 months in 0.75 l bottles.