Picked in April it came in quite cold. About 25% was laid into tank as wholebunches.Sealed the tank and chilled for a cold soak and to start carbonic maceration. We let it warm naturally and wild ferment and was plunged daily by hand. We basket pressed before it finished fermentation to avoid extraction of Aglianico’s typical grip.Matured in 3rd and 4th fill oak, and it sat for 10 months before racking and bottling unfined and unfiltered.