Hand harvested from the Honea Vineyard at dawn’s first light, the fruit was de-stemmed and transferred to 1.5 ton fermenters where it was allowed to ferment on its own yeast. There was no cold soak involved as to encourage natural yeast to kick-off. The fermenting must was punched down twice a day throughout fermentation. After primary fermentation finished, the fruit remained in the fermenter for an additional 2 weeks for a total of 36 days. The wine was stirred once a day for those final 2 weeks, but not "protected" with CO2 or any other gas, but rather allowed contact with oxygen. Malolactic fermentation definitely started in the fermenter naturally.
After the 36 days of contact, the wine was pressed directly to barrels. The wine was then allowed to mature on its lees for 18 months before being racked and bottled. The wine was never topped during those 18 months, nor were there any additions of preservatives of any kind. It was not fined, filtered or settled after its primary racking. It has never seen an addition of SO2 of any kind. The result is both outrageous and astounding.