This is from a half-acre field co-planted to Spanish and Portuguese grapes in the cool, shaded, se corner of the farm. The grapes were picked into small baskets, placed by hand in a 10hl conical wood vat and sealed. After ten days when the wine had begun fermenting vigorously we began to gently tread the fermenting clusters. It spent a total of 24 days on the skins and was bucketed directly to barrel from a small wooden ratchet press. It aged in a single 500 liter puncheon for 12 months before being bottled directly from barrel.