Grapes for this wine we have specifically chosen from areas of our Olivet Lane Estate with the perfect balance of grape and stem maturation. They were hand sorted directly into a 6 Ton fermenter, layering in dry ice during the sorting process. The only treatment the tank received was a bag of dry ice hung above it three times a day to promote an anaerobic (oxygen-free) environment, and two pump-overs over the life of the tank time. After 19 days of carbonic maceration, the grapes were pressed into tank, where the remainder of fermentation finished natively.