We picked the grapes for this wine during the night to preserve freshness and purity of fruit avors, then gently destemmed and pressed at the winery. We then fermented 100% of the juice sur lie in a combination of new and used American (55%), Eastern European (25%), and French (20%) oak barrels.
We put less than 10% of the wine through a secondary malolactic fermentation to make sure that the wine retained its natural acidity, and we hand-stirred each barrel every two weeks for optimal avors and to impart a rich, creamy texture to the wine.