Picked only at night, sorted in the field and at the winery, the fruit was cold soaked for five days and fermented using native yeasts with daily pump-overs and delestage. Macerated for 30 to 45 days, part of the blend was barrel fermented in whole berries for 30 days. Malolactic fermentation took place in new French oak and the wine was racked every six months during aging. The wine was bottled without fining or filtration.
