Moro Restaurant

I came across a video of making daily sourdough loaves at Moro Restaurant.  They appear to use a very high percentage preferment (if judged by the amount of flour added to the mixer) and a short fermentation/proof time (40 minutes).  He describes a 13-year old starter from grapes.  The bread looks quite nice, so I wondered if any TFLers had tasted it and could give their thoughts.  Thanks.