Organic French Colombard, Gewürztraminer, and Albariño from Madera, Paso Robles, Potter Valley, and Lodi.

The whole berries were gently added to tank for a semi-carbonic fermentation for 24 days before being pressed. Fermentation was native with an experimental 9% Zinfandel field-blend coferment.

The skin-contact orange wine was aged sur lie before being racked off the thick lees to tank on a full moon's day.

Unfined, Unfiltered, Native Fermentation and Semi-carbonic. <30ppm of sulfur was added.