Harvest: Gently-harvested throughout September as each vineyard site reaches optimal ripeness

Fermentation: Freshly harvested grapes are gently pressed and destemmed before transfer to stainless steel tanks. A long, cool maceration ensues over the course of the next 3-4 days to create balance and increase flavor extraction. Thorough malolactic fermentation occurs as well, contributing to the buttery fi nish. A brief period of rest on the fi ne lees adds further depth and creaminess. The wine is racked into used French oak barrels and ages for 6 months before bottling.