Vines are planted at a density of 3,500 vines per hectare. Natural grass ground cover between each vineyard row. All fruit is harvested by hand. Vines are treated 6 to 10 times per year with a 50/50 solution of sea and spring water. Sea salt has two effects on the vine; it helps keep the plant dry, while also causing the leaves to thicken, therefore increasing their natural defense against disease. Vines are not treated with copper or sulfur, only sea water mixture. Grapes are fully de-stemmed. Fermentation in stainless steel or conical wood tanks for 2 to 3 weeks, with alternating punchdowns and pumpovers. Aged in 600-L demi-muid for 12 months (less than 20% new). Aged 3 to 6 month in bottle.