(From 2010 Vintage) The grapes were hand-harvested in the early morning. Once at the winery, a cluster selection was performed, followed by soft de-stemming so as not to break the berries, and berry selection. From the selection table, the berries were directly transferred to a 450-kg hopper, where they were received with dry ice to avoid oxidation and lower their temperature. The must obtained from this process was sent to a tank where the thickest lees settled by the sole effect of gravity at low temperature. After 24-36 hours, it was racked to first-use and second-use oak barrels, where selected yeasts were inoculated. Fermentation took place at controlled temperatures for 22 days. After this stage, the wine was conserved on the fine lees of yeast, and battonage (stirring of the lees) was performed, once a week at the beginning and once a month after the second month. The wine was aged in French oak barrels for 5-9 months, and bottled four months prior to release.
100% of the grapes are hand-harvested and immediately transported to the winery. Whole clusters of berries go through a pneumatic press to help facilitate separation from the skins. The juice is then cooled to 46°F and is left to rest for 24 to 48 hours. The juice is racked and separated from the lees. Alcoholic fermentation takes place in French oak barrels at a temperature of 64°F-68°F and partial malolactic fermentation is performed to achieve natural and balanced acidity. The wine spends some time aging on the lees before it is bottled.