Winemaking
The hand harvested fruit was rushed to the winery and then gently destemmed and placed in tank for cold soaking prior to fermentation. Fermentation proceeded smoothly for 28 days prior to draining the free run and lightly pressing the skins.
Aging
The wine was racked to 75% new French oak barrels “dirty” with the light lees intact and then racked four times during the 25 months prior bottling.
