From Kenny L (the winemaker): Destemmed to an open-top fermentor. The wine was not chilled or inoculated. The fermentation began naturally after about 6 days on the skins. A little less than a month later, we pressed the dry juice off the skins to neutral French barrels and let the malolactic fermentation proceed naturally till complete in neutral barrels. Post fermentation, we did not add sulfur dioxide. The first and only addition was made just before bottling. The final wine is unfiltered and unfined. A more savory take to Chenin Blanc. Minerally, with great complexity and a bit of funkiness. Total production in 2017 is 99 cases.