The grapes are 100% destemmed and undergo a cold maceration for 2-3 days. Alcoholic fermentation is spontaneous, and once finished the wine was left in contact with the skins for 5-8 days. Malolactic fermentation is completed in tank prior to racking to barrels and concrete tanks. The wine was aged for 7-9 months in a combination of stainless steel, concrete tanks and used French oak barrels.