The grapes were hand-harvested at optimal ripeness. They were then hand-sorted and destemmed. We cold-soaked the grapes for 3 days to extract color, after which fermentation began spontaneously. Daily pumpovers and punchdowns were performed for cap management. The grapes were then pressed at dryness and put into 30% new oak barrels plus 70% neutral barrels to age. The wine was racked 5 months after harvest to assemble the cuvee, then returned to barrel for another 12 months. We bottled this wine in April of 2024, unfined and unfiltered.
