"100% Catawba. The grapes were machine harvested for the pet nat due to a coming storm that would likely cause the fruit fall apart and it had to be harvested immediately. Four hours on skins and pressed off without any sulfur or enzymes. Racked into stainless steel for natural fermentation. After a couple weeks of fermenting, the juice was bottled and aged in tirage for 6 months. The bottles were then disgorged on early May, “à la volée” without any dosage added and no SO2." (Avant Garde)