Whole Bunch pressed to old puncheons for ferment (2 puncheons total, 100% barrel ferment and aging). Wild ferment took place over the course of 10-12 days followed by full spontaneous MLF in barrel. SO2 addition at the beginning of June. No lees stirring and no wine movement until March 2023. Racked off gross lees prior to bottling with a small top up so2 addition. Not Fined or Filtered, bottled 15th April 2023.