Thibido's philosophy on making exceptional wine starts in the vineyard, and they diligently work to harvest the fruit at its optimum to preserve all the complexity each grape can offer. Sourced from two exceptional vineyards — Paso Ono (sustainably farmed) and Loma Seca (CCOF Certified Organic) — the Vermentino was picked in early September at an ideal 21–23 brix to capture a balance of vibrant acidity and sugar. Whole clusters were gently pressed and then transferred to a 500L amphora made of terra cotta clay, where fermentation and aging took place. Their two amphoras (one mini for the Grenache rosé and one medium for the Vermentino) live in the chilled barrel room where the juice is kept at a cool temperature. Keeping the juice cold allows for a slow fermentation that helps preserve the aromas and flavors of the wine. The amphora’s natural convection stirs the wine, enhancing texture while allowing it to develop in a pure, minimalist process.