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Produced from select parcels that include some of Pegau’s oldest vines (majority 100+ years old)! Yields of < 2 tons/acre. Whole grape bunches were lightly crushed and fermented with wild yeasts for 5-7 days in traditional cement vats. This was followed by a further maceration period of 7-14days, with1-2 pump-overs per day. The press and free run juice was then aged in large, French oak barrels for 24 months, and blended and bottled without filtration.