The grapes were handpicked and delivered to the winery in small batches. The fresh juice went through alcoholic fermentation in stainless steel tanks at moderate temperatures with a daily rack-and-return process. Free run juice only was used for this wine. It aged for 20 months in tight-grain French oak barrels (50% new, and 50% 1 years old barrels), and for another 12 months in the bottle at the winery’s cellars. Before bottling, the wine went through light filtration that left the liquid full of its natural flavors.