The grapes were hand harvested in the early morning and then hand sorted at the winery for
optimum quality. Prior to fermentation, the berries were cold soaked for gentle flavor, color and
tannin extraction. For greater complexity, we fermented the must in open-top fermentors, using
both the native yeast on the grapes and cultured yeast selected from Burgundy, France. Gentle
punch-downs re-submerged the cap of skins for optimum extraction. Following extended
maceration and gentle basket pressing, the wine was transferred to barrels for malolactic
fermentation and barrel aging.