Earth, wind and sun let the organic grapes for this wine ripen to perfection. We pressed them carefully and allowed the natural fermentation to take place in 500 liter acacia and oak barrels with the addition of fresh, hand-picked grapes. The yeast was regularly suspended by hand over a period of 2 years in order to maintain the stability of the wine even without the addition of sulphur. Only when bottling, we added a diminishing amount of sulfur for protection.