100% Cinsault from the 150 year-old vines of Bechtold in West Lodi.

The wine was stomped by foot without any destemming, fermented in contact with the skins and stems for about 14 days, drained and pressed and put down to neutral Kongsgaard barrels without SO2. The wine then aged absolutely undisturbed in these barrels for 33 months.

The wine will be bottled in June 2021 without SO2 addition.