The wine has been produced according to the traditional method. After destemming the grape juice has been in contact with the skin for four days (maceration). In an ope vessel spontaneous fermentation is triggered, meaning that at the beginning of the fermentation process it is necessary to punch down the cap every three hours to prevent oxidation. After pressing the wine matures for another 8 months on fine lees. Koza (Goat) Nostra 2018 has been maturing in stainless steel tanks. We allowed a thin cap or ‘yeast movie’ to form. Flor yeast is typically important in the manufacture of some types of sherry in Spain and vin jaune in Jura. This fine oxidation can be slightly detected in this wine, which gives it its distinctive taste. The more it was graduating, the more it was acquiring a nutty taste (like fresh nut kernels or almonds). Just before bottling a minimum amount of sulphite was added (between 8 and 10 mg/100l). This wine is not filtered and we do not control the temperature in the cellar.