(2011 Vintage) 100% hand-harvested grapes. As soon as the grapes arrived at the winery, the clusters were selected, and a gentle de-stemming was performed, followed by a selection of the berries (no grape crushing was performed). From the selection table, the berries were directly taken to a 450 kg hopper, and mixed with dry ice to lower their temperature, and to permit the dissolution of color and the creation of fruit aromas. Then they were transferred directly to the stainless steel tanks, without using pumps. As the berries arrived in the fermentation tank, a slight carbonic semi-maceration took place from 3 to 5 days at 46-50ºF. Select yeasts were inoculated, and fermentation was done at controlled temperatures between 75-80ºF for 8 days. Daily pumping over and manual trampling of the cap were performed, very softly until the end of fermentation. There was no maceration, and the wine was racked to first and second-use French oak barrels, where malolactic fermentation took place. The wine was barrel-aged from 10 to 12 months. It was bottled at least six months prior to release.