Whole bunch fermented for about 1 month to accentuate the freshness and vibrancy. Instead of using small oak barrels needed for more tannic wines, we used two old 700L barrels to keep the vitality of the wine and left out most of the press wine and bottled it early – just over a year. As usual no yeasts, no acidity, enzymes etc. added, just the lowest dose of SO2 and bottled unfiltered by hand.