All the fruit for this wine were hand-picked, destemmed and cooled. After a pre-fermentation cold soak, the juice was warmed slightly to begin fermenting with wild yeast. The caps of each tank were hand-plunged twice a day during fermentation. The wine was left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques, of which 17% were new. The wine went through natural malolactic fermentation during 18 months maturation in barrel, before being bottled unfiltered and unfined.
