Hand-harvested around in the first or second week of October. Practicing organic. Fermented in oak vats for about forty days with periodic punching down of the cap. Aged for 20 months in Slavonian botti grandi followed by two months in stainless steel and then 26 months in the bottle before release. 300 cases of 12 produced along with a small amount of large formats. Not clarified or filtered and bottled on September 12th, 2012.