From the winemaker:  "Our wine is fermented for up to 9 months in buried clay pots molded by local San Felipe and Dolores Hidalgo artisans. The process of sourcing these vessels brought about the revival of ancestral methods of making pottery - a tradition almost lost in time in a compromise for a quicker way of making pottery that satisfies mass demand. We have tried to recreate the classic Georgian kvevri form, and ended up with a hybrid that has a particular Mexican imprint." 

Grapes were destemmed, foot trodden, and fermented and macerated on the skins for about a week before racking off the skins to rest for 6 months on the lees in the same amphoras before bottling. No added SO2.