Hand-harvested and hand-sorted on the 12th & 13th of September, 2016. Separated into 2 tanks and fermented with 100% native yeasts and 100% whole cluster. Pressed ≤30 days post harvest. Free-run was drained overnight and the press kept separate. Elevage was in a combination of 600L, 500L and 228L barrels for 20 months sur lie. Minimal sulfur added.