We received the fruit on the same day and wanted to press and ferment everything separately to see how these grapes would behave on their own, and whether there was a world where some cohesion between the two could be found. Chenin blanc was pressed directly into a mix of 114 & 228 liter neutral French oak barrels, as well as stainless steel tanks. Some of the Vermentino was pressed and allowed to ferment in stainless steel, while a portion was fermented whole cluster for 5 days. It got a thorough foot treading on the second day, followed by twice daily gentle pigeage. After the 5 days, we found it had the textural quality we like in a white wine, so we pressed it directly into a 228 liter neutral French oak barrel and let it finish primary there. After the majority of the sugar was fermented, we blended in the remaining 30% of the cuvée as direct press Chenin Blanc that fermented in stainless steel. They finished primary and secondary in the barrel and laid resting for 6 months before being racked to tank. We allowed the wine to settle for 1 month before adding a small amount of SO2 and bottling via gravity. Unfined & unfiltered.