Age of Vines: 25 years old

Vinification Method: Grapes are manually harvested. The bunches are mostly destemmed, with some stems added back in and a small portion of whole clusters in 1-ton open top fermenters. The wine ferments in about 2-3 weeks and is then moved to 60-gallon 4-20 year old Hungarian oak barrels for about 10 months on gross lees and is then blended back together. The wine is unfined and unfiltered.