Fermentation
66% of the grapes were destemmed only and transferred by gravity to open-top fermenters, while the other 33% was left as whole clusters and added to the bottom of the tank. A long, cool 5-day cold soak was allowed before the tank was taken off cooling. The must was then fermented with indigenous yeast to promote complexity and terroir. The fermented wine was pressed off slightly before dryness to minimize harsh phenols and retain its core of fruit. Malolactic fermentation was completed with indigenous flora.
Elevage
25% new French oak, aged 6 months in barrel.
