Hand harvested. Destemmed 100% into 1500L open fermenters. Fermented for 12 days on the skins before being pressed into one 3000L Foudre. Full malolactic fermentation takes place. Bottled after 11 months in Foudre. A very light clarifying filtration was done, not fined.  This seems to be the sweet spot for Testalonga and their skin contact wines.