Because the fruit was picked so clean we were able to tip individual parcels directly into open fermenters without putting the fruit through a traditional crusher destemmer. A portion of the fruit was also placed in static fermenters and left on skins for extended maceration. After a few days soaking on skins the wild ferment kicked in and we started plunging and doing juice pump-overs for subtle tannin extraction. All open pots were wild fermented as to obtain greater complexity and texture in the final blend. Ferment temperatures were also maintained around 28 degrees, this is more like the ferment temperatures I’d use for a more traditional.