4 different ferments to make this wine. The 1st pick of the Zinfandel was split in two. 1st 1/2 underwent carbonic maceration. Whole clusters were uncrushed, sealed in 700L tanks w/out pumpovers or punchdowns, pressed after two weeks and fermented in tank. 2nd was reverse saignee method. 2nd pick of Zinfandel was split as well. 1st 1/2 was foot-crushed whole-cluster, then left alone for five days w/out pumpovers or punchdowns, then pressed to tank for fermentation. 2nd 1/2 underwent carbonic maceration. All 4 fermentations were blended into a 700L neutral oak foudre for 6 mnths elevage. Bottles are unfined, unfiltered w/ no addition of S02.