Depending on the year, grapes may be or may not be de-stemmed. Partial de-stemming may also be applied. Crushing is mostly avoided as well as we do not chill the must. Instead, we pick grapes very early during the day and try to start wild fermentation at the natural temperature. The size of our qvevris are from 900  to 2,500 L. Maceration for 5 to 6 months with yeast lees, skins, seeds and sometimes stems. Wine is bottle-aged before the release for 6 to 8 months.