Organic and biodynamic farming
Unfined and unflitered, Low Sulfites
Partial destemming and spontaneous fermentation, frequent daily punching down until the end of the alcoholic fermentation. Some days of static resting before sealing the amphora with hand kneaded clay.
Ageing: 8 months in georgian amphora (Qveri) buried and sealed and 1 month in bottle.
Blue cheese and meditation