Natural wine in process of biodynamic certification. Grapes are hand-harvested in the 3rd week of October and de-stemmed. 80% of the wine is kept on the skin for 5 hours then pressed and fermented in stainless steel. The other 20% is crushed, fermented and kept on the skin for 30 days in stainless steel. Spontaneous fermentation lasts 2 weeks in temperature controlled stainless steel spending the whole time on the lees. It is then aged in stainless steel for four months. This is an unfiltered wine with a screw top. Notes of lime zest, green apple & white pepper all intensified because of the extended skin contact. Further complexity with orange wine spice and some oxidation notes of sherry but well-integrated.