The Bechthold Vineyard vines are gnarly, head-trained, and dry-farmed in deep, sandy soils. They're also ungrafted, meaning they remain on their original vitis vinifera roots that were first planted 136 years ago, a phenomenon nearly impossible to replicate today. The wine is light-bodied with fresh, high acidity, almost akin to a Gamay or a very light Pinot Noir. It's fermented using only natural yeasts and aged in 100% used French oak.