Starting with our base table sour we added pressed Pinot Noir skins and stems and infused for 48 hours to accentuate the acidity and brought aggressive tannins. After these skins were removed, we added copious amounts of pressed Ortega skins that had been fermenting in the juice for over a week, these had incredible tropical fruit and floral aromas. After two weeks on Ortega we cold conditioned are serving it fresh from our tanks! Imagine 4% natural wine with light carbonation you can easily drink by the pint ?