After we gently crushed and destemmed the fruit, we fermented the must (juice and skins) in temperature-controlled tanks at 85°F until dry. Following fermentation, we kept the wine on the skins an additional 12 days to soften tannins and develop more complex flavors. One hundred percent of the wine underwent malolactic fermentation to enhance roundness and depth, aging 12 months in American and French oak to add a subtle toasty tone.