Production 
Upon arrival at the winery all grapes were first destemmed and crushed to the pneumatic press. The resulting juices were racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of second to fifth use French oak barrels. Temperatures during the fermentation in barrel peaked at 12ºC (78ºF). After fermentation had finished the barrels underwent some malolactic fermentation, but sulphured before completion to better preserve the acidity. Bâttonage was carried out weekly during the first month, and then three times during the following 10 months. After a total of 11 months in barrel the wine was gently nitrogen racked to tank to be stabilized and filtered. It was then bottled on 8th November 2018.