In December of 2019, we took about 200 liters of 2019 Pecorino and put them in a 500 liter oak cask. And then we walked away for a month or so. When we came back, we had a classical flor on the wine, with the attendant classical aromas of Manzanilla sherry or Vin Jaune. We have kept the wine un-topped since then and it has developed beautifully. We bottled about 100 liters of this wine and replaced it with 2020 Pecorino— thus initiating a kind of Solera that we intend to sustain.