The fruit was hand harvested at maturity in early Fall, brought to the cellar where the fruit was hand sorted and destemmed. Placed into an open-top fermenter with a cold soak of 6 days, during fermentation punch-downs 3X per day until fermentation was complete. Allowing for an extended maceration of 31 days, grapes were then pressed. The wine was racked into 80 % New French oak barrels and 20% French oak barrels where it aged for 36 months.