The grapes were hand-harvested and de-stemmed into small open top vats for fermentation.
The cap was treated with a punch down once daily through fermentation, with all grapes
getting a minimum 20 days on skins. After fermentation finished, the wine was gently
pressed and transferred into French oak barrels for maturation. The wine underwent
complete malolactic fermentation for 10 months before the wine was racked off solids,
blended, and filtered for clarity. No finings were added.

13.5% | 750ml