Amphora fermented Cabernet Franc with four months of maceration to give a depth of colour, tannin, and dark fruit flavour without oak influence. Cab Franc's characteristic green pepper edge goes in a savoury and specifically jalapeño direction.

Lightly macerated single-vineyard Semillon from old low-yielding vines that's fresh and tart in its youth.

Chardonnay fermented in amphora with a two month maceration on the grape skins protected from oxygen with a layer of olive oil.