After debourbage, fermentation begins with indigenous yeasts.

Once fermentation began, the temperature was not controlled and 35% of the wine was fermented in 500L barrels, while the remaining 65% was fermented in stainless steel.

The wine is aged on lees for 8 months.

The wine was bottled on July 11 with no fining, no filtration, and 20mg/L of sulfite added.

1700 bottles produced