Single vineyard & handpicked. We did a heap of small wild ferments, some with tons of whole-bunches, some without. Some got pressed early, and others we left on skins for a bit longer, and one fully carbonic 100% wholebunch portion. Each got pressed separately and into 2-4th fill Burgundian French Oak for close to a year. Trying to follow the canons in Ribeira Sacra where this variety has restraint and poise to the point of the sublime, this is a really delicate, floral, bunchy expression.