100% of the grapes are coming from the famed Kimura Farm

Whole-cluster pressing; Racked after 36 hours, 70% qvevri, 30% racked into old barrels

 fermented with wild yeasts at 14-18°C for 3 months.

After fermentation, the wine was aged on its lees for 14 months.

The wine was racked to stainless steel tanks for blending.

Bottled without filtration.

1,700 bottles produced.