The grapes were destemmed before being fermented using wild yeast and manual punch downs. The wine spent nine months in barrels and tanks before bottling. DOWNLOAD FACT SHEET
The grapes were fermented with natural yeast in open tanks and a small, manually-rotating steel tank (20% whole-bunches). Malolactic conversion and maturation took place in small French and American oak barrels (20% new) for 8 months. DOWNLOAD FACT SHEET
