Foot stomped, and fermented on the skins in Italian terracotta amphorae and neutral oak puncheon for 7 months. Pressed off the skins and settled for another 2 months before bottling. 230cs produced, no SO2. The fruit (purchased) comes from Coquelicot Vineyard in Santa Ynez AVA (Santa Barbara). It is certified organic and the soils are well-drained sandy loam.