The 2015 was picked in late august at about 19.7 b and wholecluster pressed to two concrete eggs for fermentatIon, then left on the lees in a combInatIon of concrete egg and neutral barrels for malolactIc and after untIl bottling in march of 2016. HIghlIghts of the 2015 are the cItrussy ever-present acId and the mineral dry character.