A continuous fermentation began with Pinot Gris, and then extended with additions of the other varietals as they arrived. Fermentation was entirely on solids. Careful cap management was maintained to aid delicate extraction from the skins. The final must was left to finish fermenting, split, and transferred to a mix of French oak and clay amphora. The wine in amphora continued a post fermentation maceration totaling 90 days on skins. The final wine is a complex dance of textured tannins with flavors of cider apples, grapes, and William Pear, highlighted by aromas of orange blossom and perfume.