Grapes were grown on our home farm, picked on the same day, and split into two batches. In the first batch we filled a qvevri 3/4 full with whole cluster Syrah, topped it up with Riesling juice, and sealed it up. The Syrah began to ferment carbonically while protected by the C02 produced by the Riesling juice as it also begins to ferment (spontaneously). With batch two we placed 60% ish whole cluster Syrah and 40% ish destemmed Riesling into open top vessels to co-ferment. Both batches were pressed after 8 days and moved back into qvevri and neutral oak barrels to finish the ferment and age on the lees for 6 months. We do not inhibit Malo. Nothing taken away or added except 15ppm S02 to keep the wine stable. Bottled unfined and unfiltered. 263 cases produced.