Coyote is crafted through a co-fermentation of Merlot and Sauvignon Blanc, harvested separately at optimal ripeness. The two varieties are brought together early in the process, allowing their characters to integrate naturally during fermentation. Fermentation occurs with indigenous yeasts, without selected additives. Extraction remains gentle to preserve freshness and avoid excessive tannin, keeping the wine vibrant and fluid rather than structured and heavy. The wine is aged with minimal intervention to retain its energy and aromatic tension. No sulfur is used. Neither fined nor filtered, Coyote keeps its texture, movement, and unconventional balance intact.