Only the ripest grapes, handpicked late in harvest, make it into the mix. Fermented on the skins in 15-hl cone-shaped oak vats, it’s all about natural vibes—no temp control, no added yeasts, no shortcuts. Just punchdowns to keep it real. After a gentle press, the wine chills on the lees for 11 months in big Slavonian oak barrels, then ages another 15 months in the same ones. Bottled unfiltered and unclarified under a waning September moon, it’s pure, raw magic. Think deep yellow with golden highlights, floral notes that flirt with dried and citrus fruits, and a touch of mineral edge that gets bolder with age. Bright acidity, a whisper of tannins, savory undertones, and a spicy kick on the finish. It’s alive, constantly shifting in the glass—a wine with stories to tell.