‘Untouched’ is processed using only the ripest grapes from the Hollerin vineyard. Grapes are squeezed and pressed and the juice filled into oak barrels. The juice is refined to wine by the microbiological fauna (only or primarily yeast?) that are naturally found on the grapes. The wine ferments and matures in the oak barrel unmolested (undisturbed) until bottling. With the ‘Untouched’ label we consciously wanted to recall the “original craft of winemaking” according to the motto: “less is often more”. In this age-old process the most important “production factor” shifts away from technology toward time; time that the wine requires to develop and mature. To achieve this, the wine, together with its natural yeast fauna, often lingers in wood for more than a year before it is ready for bottling.