Hand harvested and organically grown; 100% whole cluster carbonic fermentation. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. The fermentation tanks were drained of free run juice after two day soak and again after six days. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. Notes of Rose Hips, Raspberry, Bell Pepper, Red Twizzlers, Cranberry, Watermelon.