The Endgrain is an evolution involving longer skin contact and the introduction of other aromatic varietals. Ortega grapes, crushed and left on skins foot treading twice a day for 5–7 days before being pressed in small basket press and fermented in stainless steel and oak barrel. Chardonnay grapes whole bunch pressed and fermented in stainless steel. Schönburger grapes hand selected on sorting table, whole bunches foot trodden and left on skins for 24 hours before pressing in basket press and fermenting in stainless steel. Bacchus grapes whole bunch pressed, fermented in stainless steel and aged in oak fuder. Zero filtration. Zero fining. Zero sulphur. Vegan.