The Pinot Noir and Zweigeltrebe were placed whole clusters in small tanks and fermented in maceration carbonic for six weeks.
After this time, the grapes were pressed and the juice was fermented by wild yeasts in small French oak barrels (25%), concrete tanks (25%), and stainless steel tanks (50%).
After fermentation was complete, the wine was aged on its yeast lees and underwent spontaneous malolactic fermentation.
The wine was allowed to age on its lees for 10 months before racking. A small amount of sulfite was added and the wine was bottled unfiltered.
