Notes, "Sourced from Vermentino in the 30 year old Coyote Glen vineyard. The fruit is destemmed and placed directly in unlined terra-cotta amphora and fermented on the skins for three weeks with native yeasts. Elevage continues in the same vessel for about eight months where it racked to tank and then bottled by hand and labeled by Brian and Stephy's 12 year old twin daughters."