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 taken direct from the vineyard into a 5 Ton fermenter, layering in dry ice between each bin. The only treatment the tank received was a bag of dry ice hung above it three times a day to promote an anaerobic environment, and one pump-over over the life of the tank time. After 20 days of carbonic maceration, grapes are pressed into tank, where the remainder of fermentation is finished natively.