The desire to stay true to place and to limit our impact on nature educates all of Eyrie’s viticulture and winemaking practices. Insecticides, herbicides, or systemic chemicals have never been used in the vineyards. Today we are not just practicing organic, but certified organic. Like all of our smaller fermentations, the wine was transformed from the juice by wild yeasts. Aged in specially made drums, the wine was bottled without sulfur. In addition, we chose to retain the natural crystals that form in the bottle when it is chilled. These crystals and the lack of sulfur are part of the natural expression of the grapes that came into the winery, and help support the ageability of the wine.