Hand-picked from the selected small sections of our best old vines. Chilled, hand sorted at the winery and destemmed into open fermenters. Initial cold soak and then inoculated. The fermenters were pumped over with aeration twice a day. The wine is then basket pressed to French barriques (30% new) once primary fermentation is complete for its malolactic fermentation, allowing a soft integration of the grape and oak tannins. The wine is blended, fined, and bottled after 15 months maturation.