This truly special project was a result of three vintages blended together. The grapes are all from a small parcel on terraced vineyards that are not worked with any machines throughout the year. In 2015 the grapes were destemmed and directly pressed, in 2016 the grapes were pressed as whole bunches and in 2017 the grapes were destemmed, crushed and then macerated on the skins for 2-4 weeks. The tank was blended and topped up by every vintage and was bottled in early 2019 without filtration and SO2.