It's a wine made in a very classical way, no maceration, just gentle press and then aging in stainless steel and neutral oak. The idea here is to have wine that you can drink with literally everyone, be they natural wine fans or haters.
To keep it this approachable, Běl is our only wine with added sulfur (about 30 ppm total SO2). I don't use sulfur when I don't have to, but I'm not dogmatic about it– it goes well with Běl, especially if we want it to have this easy character. Otherwise, all is like you're used to with us, natural yeast, no fining or filter.