VITI VINI Sustainably farmed vines and early September harvest off a few different sites. De-stem med and crushed and left on skins over-night. Pressed off skins, cold settled and bentonite fined so the juice is clear. Cool, long fermentation to retain aromas and flavor development. One month on the lees. Long enough for added texture but bright aromas and flavors retained. Lightly filtered to preserve flavors and some CO2 for zippiness.