Hand harvested at night when temperatures are cool, the grape clusters were quickly brought to the winery where they were de-stemmed and carefully placed in a stainless steel tank for a five-day cold soak, a technique that gently extracts color, flavor and soft tannin from the grape skins. Following a 10-day fermentation in stainless steel the wine was transferred to 100% French oak barrels (40% new) where it aged for 10 months. The wine was bottled without fining.