Chenin Blanc was handpicked early in the morning to keep it fresh and acidic. After sorting, the wholecluster fruit was lightly pressed under reduction conditions to retain its brightness. We separated the free run and early press portions from the late press portions to create two different cuvees. The early press being fermented in concrete helps induce more texture, and late press was fermented in stainless steel allowing for a crisp uplift. Avoiding malolactic fermentation allows the wine to preserve its true natural acidity.