Following hand-harvesting, we pressed whole clusters using
gentle cycles to minimize extraction of harsh components from
the skins and seeds. Wine from each appellation was divided into
lots and fermented at cool temperatures in stainless steel
tanks. To preserve the freshness of the fruit and floral
aromas, the wine did not undergo malolactic fermentation.
following primary fermentation, we aged vineyard lots
separately until blending, allowing for the development of a
range of distinctive aroma and flavor components that were
ultimately blended to create a bright, layered wine.