The grapes come from the Palmero Family Vineyard, planted in 1981 by Gerald Cresci on a rocky swale in the Borden Ranch sub AVA of Lodi. The soils are pink granite and quartz and the fruit is organically farmed. After picking, the fruit undergoes a short foot stomping before being whole cluster pressed in a super old-school screw press. The wine is fermented with native yeasts and no additions of nutrients, acids, etc. in an old puncheon where it undergoes full malolactic on the gross lees, but with no lees stirring. The wine is then aged for 55 weeks in the puncheon before being racked to tank for bottling.