Grapes are hand-harvested early morning at 23.5 balling. A portion of the grapes is whole bunch pressed and the other portion goes through the destemmer and crushed for skin contact. After one day of settling and then barrelled in 400L French oak barrels. Natural fermentation takes place over the next 40 – 60 days with strict temperature control during fermentation. Once fermentation is complete the wine is matured for 10 months with monthly battônage of the lees. No malolactic fermentation.  33% 1st fill, 33% 2nd fill and 33% 3rd fill of tight grain with medium toasted barrels are used for maturation.