Carignan underwent carbonic maceration for 2 weeks. Riesling was de-stemmed and fermented on skins for 9 days with twice daily pump-overs. Fermented with native yeast and bacteria. Pressed Carignan wine was pumped over Riesling skins twice, on days 8 and 9. This wine is a saignée of the Riesling/Carignan cuvée on day 10. The remaining cuvée continued to receive Carignan pump-overs and become Free Your Mind 2023. Bottle-conditioned with yeast starter